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Crunchy Vegetable Bake




Source of Recipe


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List of Ingredients




4 Stalks Celery, chopped
2 Large Onions, chopped
1/2 Cup Vegetable Oil
4 Cans Cream of Chicken Soup
4 1/2 Cups Sour Cream
4 Teaspoons Salt, up to 2 tablespoons
1/2 Teaspoon Pepper, up to 1 1/2 teaspoon
8 Pounds Frozen Green Beans, thawed
8 Pounds Frozen Corn, thawed
8 Cans Sliced Water Chestnuts, drained
8 Ounces Butter Flavored Crackers, crushed
1 Cup Sliced Almonds
1/2 Cup Butter or Margarine, melted

Recipe



In large skillets, 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 9 x 13"
baking dishes.

In a bowl, combine cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350F for 40-45 minutes or until the top is golden brown.