Recipe - Quick Canned Veggie Casserole

1 cn Frenchstyle green beans ;
(15 oz)
1 cn White sweet corn; (shoepeg)
(15 oz)
1 cn Sliced water chestnuts ;
(sm can)
1 cup Sour cream
1 cn Cream of celery soup ; (10
oz)
1 Onion; chopped
1 cup Shredded cheddar cheese
1 Stick Butter
1 Envelope Ritz crackers;
crumbled
One half cup Sliced almonds

Drain green beans, corn and water chestnuts. Set aside. Combine sour cream,
soup, onion and cheese. Mix well. Meanwhile, melt butter and blend crumbled
crackers. In a buttered casserole dish, alternate layers of vegetables, and
sour cream mixture. Top with crumbs and almonds. Bake at 350 degrees for
about 40 minutes. Serves 4.

Recipe Source: Home & Garden TV Home Grown Cooking Episode 164

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.