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1 (12-ounce) can Mexican-style corn, drained 1 (16-ounce) can French-style green beans, drained 1/2 cup diced celery 1/2 cup diced onion 1/2 cup (2 ounces) shredded sharp Cheddar cheese 1/2 cup sour cream 1 can cream of celery soup 1/4 teaspoon white pepper 1/4 cup butter or margarine, melted 1/2 cup slivered almonds 1 cup herb-seasoned stuffing mix Combine first 8 ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8-inch square baking dish. Combine butter, almonds, and stuffing mix in a bowl; toss gently. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 45 minutes. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |