Download this recipe.
1 (15-ounce) can cut green beans, drained or 2 cups frozen cut green beans, thawed
1 (15-ounce) can whole kernel corn, drained or 2 cups cooked fresh or frozen whole kernel corn
1 (10 3/4-ounce) can condensed cream of celery soup, undiluted
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup chopped onions
1/4 cup butter or margarine, melted
3/4 cup crushed saltine crackers
1/4 cup sliced almonds, toasted
In a bowl, combine beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. Combine butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
© Copyright Reiman Publications, 1993-1997
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
