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Company Vegetable Casserole Recipe

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A neighbor passed this on to me. I make my casserole for family dinners, reunions and potlucks, and the response is almost always the same when people taste it—"Can I have the recipe?" I grew up as the oldest of seven children...I've been cooking for 67 of my 78 years. For 50 years, I worked as a beautician. Now, I'm a retired widow with four grown children.

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Company Vegetable Casserole Recipe

Prep: 10 min. Bake: 35 min.

Yield: 6-8 Servings

10 35 45

Ingredients

1 can (14-1/2 ounces) cut green beans, drained or 2 cups frozen cut green beans, thawed
1 can (15-1/4 ounces) whole kernel corn, drained or 2 cups cooked fresh or frozen whole kernel corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup sour cream
1/2 shredded cheddar cheese
1/2 cup chopped onion
1/4 cup butter, melted
3/4 cup saltine crumbs
1/4 cup sliced almonds, toasted

Directions

In a large bowl, combine the beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish.
Combine the butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 6-8 servings.

Originally published as Company Vegetable Casserole in Country Woman July/August 1993, p31

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Reviews for Company Vegetable Casserole (3)

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Company Vegetable Casserole

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Reviewed on Apr. 01, 2012 by Cookiemaster13

What a great new recipe to add to my recipe book. Very simple and delicious. I substituted a splash of 1/2 & 1/2 for the sour cream (my husband does not like sour cream) and added a 1/2 cup of fresh diced mushrooms. I also omitted the almonds. Definately a keeper -