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Categories:
white corn French style green beans cream of celery soup onion Cheddar cheese crackers almonds sour cream unsalted butter
Viewed: 29 - Published at: 9 years agoIngredients
- 2 (8 1/2 ounce) cans white corn (drained well)
- 2 (8 1/2 ounce) cans French style green beans (drained well)
- 2 (10 1/2 ounce) cans cream of celery soup
- 12 cup onion (chopped)
- 2 cups cheddar cheese (shredded)
- 2 sleeves Ritz crackers (crushed)
- 1 cup slivered almonds
- 1 cup sour cream
- 1 cup unsalted butter
Method
- Using a 9"x14" pan, spray bottom and sides lightly with cooking spray.
- Spread corn and beans on the bottom of the pan.
- In a medium sauce pan melt one stick of butter and add onion, cans of soup, sour cream, and cheese.
- Mix well while stirring frequently over medium heat until thoroughly blended.
- Pour the hot mixture over the layered corn and beans.
- In a small fry pan melt the last stick of butter and carefully brown the Ritz cracker crumbs.
- Spread them over top of the casserole and sprinkle the almonds over the top.
- Bake uncovered for 45 - 60 minutes in a 350 degree oven until bubbling nicely around the edges.
- Place in oven on a foil covered cookie sheet to catch any dripping.
