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2 cans French-style green beans, drained 1/2 c. grated Cheddar cheese pinch of salt 1 can Shoepeg corn, drained 1 can cream of celery soup 1/2 c. sour cream 1/2 c. chopped onion 1 roll Ritz crackers, crumbled 1 stick margarine Grease 2-quart casserole. Spread beans in bottom of casserole. Spread corn on top of beans. Mix soup, sour cream, onion, cheese and salt; spread soup mixture over beans and corn. Melt butter and mix with Ritz cracker crumbs; sprinkle on top of casserole. Bake 45 minutes at 350 degrees. 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. |