| | Directions | | In large bowl, combine soup, sour cream, cheese and onions. Stir in beans and corn. Spray 2-quart baking dish with cooking spray; transfer combined ingredients to dish. Cover; bake at 350° for 25 minutes. Uncover; sprinkle edges with cracker crumbs. Spray several times with cooking spray. Bake, uncovered, 10 to 15 minutes longer or until edges are lightly browned and mixture is heated through. |
|
|
| Ingredients | | - |  | 1 can cream of celery soup |
| - | | 1 cup sour cream |
| - | | 1 cup shredded cheddar cheese |
| - | | 1/2 cup finely chopped onions |
| - | | 16 ounces frozen green beans, French-style (thawed) |
| - | | 2 cups frozen corn (thawed) |
| - | | 1/4 cup crushed cheese crackers |
| - | | butter flavored cooking spray |
| |
| |
