Crunchy Vegetable Bake

Sydney Mike's Note:

This recipe is a nice twist to a holiday vegetable casserole, & it was found in the Nov 2008 bookbooklet, Taste of Home Thanksgiving!

• Total Time: 55 mins
• Prep Time: 5 mins
• Cook Time: 50 mins

Ingredients:

Servings: 15

• 1 celery rib , sliced
• 1 medium onion , chopped
• 3 tablespoons vegetable oil
• 1 (10 ¾ ounce) can cream of celery soup , undiluted
• 8 ounces sour cream
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 (16 ounce) packages frozen cut green beans , thawed
• 2 (16 ounce) packages frozen corn , thawed
• 2 (8 ounce) cans sliced water chestnuts , drained
• ½ cup butter flavored cracker , coarsely crushed
• ¼ cup sliced almonds
• 2 tablespoons unsalted butter

Directions:

1. Preheat oven to 350 degrees F, then grease a 13"x9" baking dish.
2. In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.
3. Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.
4. In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.
5. Bake, uncovered for 40 to 45 minutes or until golden brown.

Reviews

[Sharon123]

I enjoyed this casserole! I did quarter the recipe and it made enough for at least 4 people. I enjoyed eating lots of veggies and also the nice crunch on top! Thanks! Made for PRMR game.