Versatile Mixed Vegetable Medley Casserole

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 8

So good for a side dish. LOTS of healthy ingredients as well. May be used as a main course as well.

Ingredients:

(please note you may replace the corn, beans, peas, and carrots with 1 large bag of frozen mixed veggies, if desired, also works well as a main dish for 6 people.)

1 can of white corn, (drained)

1 can of french-cut or other green beans,(drained)

save 1/2 cup of juice from one of the veggies.

1/2 cup mushrooms

1/2 cup green peas (optional)

1/2 cup carrots (optional)

1 cup broccoli (optional)

1 can of cream of celery soup

1 cup of shredded sharp cheddar cheese

1 cup of chopped celery

1 cup of chopped green bell pepper (red adds great color also)

1 cup of chopped onion

1 – 8 ounce container of sour cream

for the topping

1/2 box of cheese crackers (i have also used ritz, and they work fine).

1 (small)package of slivered almonds

2/3 stick of melted butter or margarine.

(* *note you may add 2 cups cooked chicken (in large pieces) to this if for a main dish* *)

Directions:

1. Mix the above ingredients and place into a 9 X 13” baking dish.
2. (please drain all veggies, and save about 1/2 cup juice , your
3. choice to add to the veggie/soup mix)
4. Crumble the crackers and mix with the melted butter or margarine and the almonds. Sprinkle the topping mixture on top of the vegetables and bake at 350 degrees for approximately 30 to
5. 45 minutes or until the casserole is bubbling and hot throughout.
6. (* *note you may add 2 cups cooked chicken (in large pieces) to this if for main dish* *)

By RecipeOfHealth.com