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| Casserole |
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| 1 |
|
stick butter, or mar |
|
| 1 |
|
can french style green beans, drained |
|
| 1 |
|
can white shoe peg corn, drained |
|
| 1 |
|
can celery soup |
|
| 1 cup |
|
chopped onions |
|
| 1 cup |
|
chopped celery |
|
| 1 cup |
|
chopped green peppers |
|
| 1 cup |
|
sour cream |
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|
|
salt |
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|
|
pepper |
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| Topping |
|
| 2 oz |
|
pkg. almond slivers |
|
| 1 cup |
|
sharp cheddar cheese grated |
|
| 1 cup |
|
cheeze-its (crushed up) |
|
|
|
| |
| Mix first 10 ingredients well adding salt and pepper to taste. Put into casserole dish. Melt margarine and pour over casserole. Top with grated cheese and crushed cheese-its (or other cheesy crackers). Cover and bake at 305° for 25 minutes or until center is bubbly. |
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| |
| Servings: 1 |
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| Recipe Source |
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Source: Emma Foster Collection
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |