| | Directions | | Drain green beans and corn; mix with celery, peppers and onions. Layer in casserole dish: vegetables, soup, cheese, sour cream. Bake at 350° for 25 minutes. Melt margarine; stir in crackers and almonds, spread on top of casserole and bake 10 minutes more. |
|
|
| Ingredients | | - |  | 1 can French-style green beans |
| - | | 1 can drained corn |
| - | | 1/2 cup celery, chopped |
| - | | 1/2 cup pepper, chopped |
| - | | 1/2 cup sour cream |
| - | | 1 cup cream of mushroom soup |
| - | | 1/2 cup almonds, sliced |
| - | | 1/2 cup onion, chopped |
| - | | 1/4 cup cheese, grated |
| - | | 1 1/2 cups cheese crackers, crushed |
| - | | 1/4 cup margarine |
| |
| |
