Directions:
- In a large skillet, saute celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt and pepper. Stir in the beans, corn and water chestnuts. Transfer to four greased 13-in. x 9-in. baking dishes.
- In a large bowl, combine the cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 60-80 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.76 Kcal (246 kJ) | ||
| Calories from fat | 42.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Cholesterol | 6.32mg | 2% | |
| Sodium | 279.7mg | 12% | |
| Potassium | 59.75mg | 1% | |
| Total Carbs | 3.45g | 1% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 1.23g | 2% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 16.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 189.86 Kcal (795 kJ) | ||
| Calories from fat | 136.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 7% | |
|---|---|---|---|
| Cholesterol | 20.43mg | 2% | |
| Sodium | 903.68mg | 12% | |
| Potassium | 193.04mg | 1% | |
| Total Carbs | 11.15g | 1% | |
| Sugars | 3.08g | 4% | |
| Dietary Fiber | 2.33g | 3% | |
| Protein | 3.97g | 2% | |
| Vitamin C | 3.3mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 1% | |
| Calcium | 54.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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