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Crunchy Vegetable Bake

 Crunchy Vegetable Bake
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
60-80 ServingsPrep: 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.

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Crunchy Vegetable Bake (continued)

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.