Vegetable Casserole 26 Recipe

  • 1 1/2 cups Crushed Ritz Crackers
  • 2 cans French green beans drained (14 ounce cans)
  • 1 can white shoepeg corn (11 ounce can)
  • 1 can chopped water chestnuts (small can)
  • 1/2 cup chopped onions
  • 1 can cream of celery soup
  • 1 package sour cream (8 ounce pkg)
  • 1 cup shredded cheddar cheese
  • 1 stick butter
Grease bottom of 3 - 4 quart casserole with butter.

Layer vegetables, beginning with the layer of Ritz crackers on the bottom of the casserole. Combine celery soup and sour cream. Place on top of layered vegetables. Add cheese next. Melt butter. Place Ritz crackers on top and pour melted butter over the crackers.

Bake at 350 degrees for 30 minutes covered. Uncover in the last 5 minutes of cooking to allow to brown.

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