Crunchy Vegetable Bake Recipe

5 1 3
Crunchy Vegetable Bake Recipe
Crunchy Vegetable Bake Recipe photo by Taste of Home
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Crunchy Vegetable Bake Recipe

Read Reviews
5 1 3
Publisher Photo
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
MAKES:
60-80 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
60-80 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Crunchy Vegetable Bake in Taste of Home August/September 2003, p39

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Lisa4465 User ID: 1054329 141259
Reviewed Dec. 23, 2011

"Made this for a Christmas dinner for our ladies church group, so many asked for the recipe.. this is easy to make and delicious!!"

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