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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A great casserole that everyone will love! It freezes well. Ingredients:
1 (11 ounce) can white corn, drained |
1 (15 ounce) can green beans, drained |
1/2 cup chopped celery |
1/2 cup chopped onion |
1 (2 ounce) jar chopped pimento peppers |
1/2 cup sour cream |
1/2 cup shredded colby cheese |
1 (10.75 ounce) can condensed cream of celery soup |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 tablespoons butter |
1/2 cup slivered almonds |
1 cup crushed buttery round crackers |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix white corn, green beans, celery, onion, pimento peppers, sour cream, Colby cheese, cream of celery soup, salt, and pepper. Transfer to a 1 1/2 quart casserole dish.
3. Melt butter in a small saucepan over medium heat, and stir in slivered almonds and crushed crackers. Sprinkle over the casserole.
4. Bake for 45 minutes in the preheated oven, or until bubbly and lightly browned.
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