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Crunchy Vegetable Casserole

This Crunchy Vegetable Casserole is a great side dish for any spring meal.  
Course Side Dish
Cuisine American
Servings 16

Ingredients

  • 1 7 oz can sliced waterchestnuts, drained
  • 1 6 oz can Shoe Peg corn, drained
  • 1 16 oz can green beans, drained
  • 1 16 oz can cream of celery soup
  • 1 c chopped celery
  • 1 c chopped onion
  • 1 c shredded cheddar cheese
  • 1 c sour cream
  • 4 c Ritz cracker crumbs
  • 1 2 oz package of sliced almonds
  • 1/2 c butter, melted

Instructions

  • Preheat oven to 350 degrees and lightly spray a 9x13 casserole.
  • Combine everything except the cracker crumbs, almonds and melted butter.  Stir until combined and pour into prepared casserole dish.
  • Toss crumbs with almonds and butter.  sprinkle over vegetable mixture.  
  • Bake for 30-40 minutes or until casserole bubbles and edges start to brown.