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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We have this casserole every Thanksgiving. The original recipe called for water chestnuts, but my family hates them so I left them out. Ingredients:
3 (16 ounce) cans veg-all, drained |
1/2 cup onion, chopped |
1 (8 ounce) carton sour cream |
2 (10 1/2 ounce) cans cream of celery soup |
1 1/2 cups shredded cheddar cheese |
salt and pepper |
1 cup crushed buttery cracker, we use ritz |
1/2 cup butter, melted |
Directions:
1. 1. Butter a 13x9 baking dish. Layer Veg-All in the bottom. Mix next 5.
2. ingredients and pour over Veg-All. Combine crumbs and melted butter and pour.
3. over top of casserole. Bake for 45 minutes in a 350ยบ oven.
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