Company Vegetable Casserole
TOTAL TIME: Prep: 10 min. Bake: 35 min.
YIELD: 8 servings.
A neighbor passed this recipe on to me. I make the vegetable casserole for family dinners, reunions and potlucks, and the response is almost always the same when people taste it: "Can I have the recipe?" —Leora Clark, Lincoln, Nebraska
Ingredients
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1 can (14-1/2 ounces) cut green beans, drained or 2 cups frozen cut green beans, thawed
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1 can (15-1/4 ounces) whole kernel corn, drained or 2 cups cooked fresh or frozen whole kernel corn
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1/2 cup sour cream
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1/2 shredded cheddar cheese
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1/2 cup chopped onion
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1/4 cup butter, melted
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3/4 cup saltine crumbs
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1/4 cup sliced almonds, toasted
Directions
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1.
In a large bowl, combine the beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish.
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2.
Combine the butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
Nutrition Facts
3/4 cup: 221 calories, 15g fat (7g saturated fat), 27mg cholesterol, 679mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 5g protein.
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