Vegetable Casserole #1**
Source of Recipe
I got this from another girlfriend of 30 plus years
My girlfreind made this for us on one of our holiday dinners.
I think she got it from her step mother. It is a nice blend and
if you like cheese, then you should like this. I altered this one
a little bit. The onion and celery have a little crunchiness
to them, so if you do not want that, just saute them first and
let cool before adding with other ingredients.
Also I found it is easier to slice the Velveeta cheese thinly
and then lay on top of the vegetable mixture in the pan before
sprinklingon the crumbs. Don't worry if you use a little more
of the cheese this way, it won't hurt the flavor. Most times, I
double the crumb topping and I especially like this reheated!
Vegetable Casserole #1**
1, 16 ounce can whole kernel corn, drained
1, 16 ounce can French style green beans, drained
1 small diced onion
4 stalks diced celery
1, 10 3/4 ounce can cream of celery soup
1 cup sour cream (8 ounces)
2 cups velveeta cheese, cubed
2 cups grated medium cheddar cheese,
... (I like to use Montery Jack best)
1 roll Ritz type crackers, crushed
1/4 pound butter (1 stick)
Heat oven to 350 degrees F. Butter a 9x13x2 inch ( I like to use a
little bit bigger as it tends to bubble over a bit if I use
the orginal size), baking pan/dish.
Melt butter and mix with crackers; set aside.
Use a big bowl to mix corn, green beans, onion, celery, soup
and sour cream together first.
Then mix in the cheeses and pour into pan/dish.
Sprinkle crackers over the top.
Bake until all bubbly and the crackers are brown, approximately
30 - 45 mins.
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