Vegetable Casserole With Almonds Recipe
Ingredients
| 1 can French-style green beans, drained | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Sour cream | 1/2 Cup (16 tbs) | |
| 1 can white shoepeg corn, drained | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup grated sharp cheese | ||
| 1-1/2 cups crushed cheese crackers | ||
| 1 can cream of mushroom soup | ||
| Margarine | 1/4 Cup (16 tbs) | |
| Almonds | 1/2 Cup (16 tbs), sliced | |
Directions
Mix drained beans, com, celery, green pepper, and onion.
Alternate one layer vegetables with a layer of soup, grated cheese, then sour cream.
Bake 25 minutes at 350 degrees.
Melt margarine and stir in crackers and almonds.
Spread this on top of casserole and cook for 10 more minutes.
Alternate one layer vegetables with a layer of soup, grated cheese, then sour cream.
Bake 25 minutes at 350 degrees.
Melt margarine and stir in crackers and almonds.
Spread this on top of casserole and cook for 10 more minutes.
Chef
