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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 20 |
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This recipe is a nice twist to a holiday vegetable casserole Ingredients:
1 celery rib, sliced |
1 medium onion, chopped |
3 tablespoons vegetable oil |
1 (10 3/4 ounce) can cream of celery soup, undiluted |
8 ounces sour cream |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 (16 ounce) packages frozen cut green beans, thawed |
2 (16 ounce) packages frozen corn, thawed |
2 (8 ounce) cans sliced water chestnuts, drained |
1/2 cup butter flavored cracker, coarsely crushed |
1/4 cup sliced almonds |
2 tablespoons unsalted butter |
Directions:
1. Preheat oven to 350 degrees F, then grease a 13 x9 baking dish.
2. In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.
3. Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.
4. In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.
5. Bake, uncovered for 40 to 45 minutes or until golden brown.
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