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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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If you're looking for a different way to serve vegetables, give this recipe a try. This dish is one of my family's favorites. It just might become a favorite at your house, too. Ingredients:
1 cup finely chopped celery |
1/4 cup finely chopped onion |
1/4 cup finely chopped sweet red pepper |
3 tablespoons butter, divided |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3 cups fresh, frozen or drained canned corn |
1 can (8 ounces) sliced water chestnuts, drained |
1/3 cup slivered almonds, optional |
1/2 cup soft bread crumbs |
Directions:
1. In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter for 2-3 minutes or until vegetables are tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired.
2. Transfer to a 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8 servings.
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