This recipe adds a different flair to the common Thanksgiving/Christmas dinners. When everyone is contributing a dish, this is my #1 request! I hope you enjoy!
1- 12oz can white shoe peg corn, drained
1- 16oz can French cut green beans, drained
1/2 C chopped celery
1/2 C chopped onion
1- 2oz jar chopped pimientos
1/2 C sour cream
1/2 C sharp Cheddar cheese, grated
1- 10 3/4 oz can cream of celery soup
1/2 t salt
1/2 t pepper
Topping:
1C Ritz cracker crumbs (1/2 tube)
1/2 stick butter, melted
1/2 C slivered almonds (pkg nuts in baking area)
Mix all ingredients except topping. Place in 1-1/2 qt casserole dish. Sprinkle topping over casserole.
Bake at 350 for 45 min.
Serves 8. May be frozen.
1- 12oz can white shoe peg corn, drained
1- 16oz can French cut green beans, drained
1/2 C chopped celery
1/2 C chopped onion
1- 2oz jar chopped pimientos
1/2 C sour cream
1/2 C sharp Cheddar cheese, grated
1- 10 3/4 oz can cream of celery soup
1/2 t salt
1/2 t pepper
Topping:
1C Ritz cracker crumbs (1/2 tube)
1/2 stick butter, melted
1/2 C slivered almonds (pkg nuts in baking area)
Mix all ingredients except topping. Place in 1-1/2 qt casserole dish. Sprinkle topping over casserole.
Bake at 350 for 45 min.
Serves 8. May be frozen.
