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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From the kitchen of Wanda Cupp Thornburg, Moberly MO. Ingredients:
1 (10 ounce) can shoe peg corn |
1 (15 ounce) can french style green beans, drained |
1/2 cup onion, chopped fine |
1/2 cup sharp cheddar cheese, grated |
1 (10 1/2 ounce) can cream of celery soup |
1/2 cup sour cream |
1/4 cup celery, chopped fine |
1/4 cup green bell pepper, seeded and chopped fine |
1 roll ritz cracker, crushed |
1/2 cup almonds, slivered |
1/2 cup margarine, melted |
Directions:
1. Mix all casserole ingredients together; place in a greased 2 quart casserole dish.
2. Mix topping ingredients together; sprinkle on top of casserole.
3. Bake at 350 degrees for 35 minutes.
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