Crunchy Vegetable Bake Recipe

Crunchy Vegetable Bake Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

While traveling in Kentucky a few years ago, my husband and I enjoyed an excellent mixed vegetable dish at a restaurant...and the owners were kind enough to share the recipe. It makes four casseroles so it's great for a church supper or other large group. -Jean Voan, Shepherd, Texas

[X]

Rate Crunchy Vegetable Bake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crunchy Vegetable Bake Recipe

Prep: 20 min. Bake: 40 min.

Yield: 60-80 Servings

20 40 60

Ingredients

4 celery ribs, chopped
2 large onions, chopped
1/4 cup canola oil
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4-1/2 cups (36 ounces) sour cream
4 to 6 teaspoons salt
1/2 to 1 teaspoon pepper
8 packages (16 ounces each) frozen cut green beans, thawed
8 packages (16 ounces each) frozen corn, thawed
8 cans (8 ounces each) sliced water chestnuts, drained
1 package (8 ounces) butter-flavored crackers, crushed
1 cup sliced almonds
1/2 cup butter, melted

Directions

In a large skillet, saute celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt and pepper. Stir in the beans, corn and water chestnuts. Transfer to four greased 13-in. x 9-in. baking dishes.
In a large bowl, combine the cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 60-80 servings.

Nutritional Facts 1 serving (3/4 cup) equals 78 calories, 6 g fat (3 g saturated fat), 12 mg cholesterol, 201 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Crunchy Vegetable Bake in Taste of Home August/September 2003, p39