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1/2 c. sour cream 1 (12 oz.) can white Shoepeg corn 1 (16 oz.) can French-style green beans 1/2 c. celery, chopped 1/2 c. bell pepper, chopped 1/2 c. onion, chopped 1/2 c. sharp Cheddar cheese, grated 1 can cream of celery soup Topping: 1 1/2 c. Ritz cracker crumbs 1 stick butter Drain corn and string beans. Mix corn, beans, celery, bell pepper, onions, sour cream and soup. Salt and pepper to taste. Pour into Pyrex dish. Melt butter; add Ritz crumbs and mix well. Put on top casserole. Bake at 350 degrees for 45 minutes or until bubbly. 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. |