Crunch Vegetable Casserole Recipe

  • 1 -16 ounce can french green beans
  • 1 -15 ounce can whole kernel corn
  • 1 -8 ounce can water chestnuts
  • 1/2 cup onion, chopped fine
  • 1 -8 ounce container sour cream
  • 1 -10 ounce can cream of celery soup
  • 1/2 cup grated cheese
  • 35 Ritz crackers; crushed
  • 1/2 cup butter or margarine, melted
Drain vegetables. Layer beans, corn, water chestnuts and onions in a greased 9 x 13 pan. Mix the soup and sour cream together. Spread over the vegetable. Sprinkle the cheese over the soup mixture. Crust the crackers and mix with melted butter. Spread over the casserole of veggies. Bake at 350° for 45 minutes. It will appear bubbly and brown.
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