Vegetable Casserole

Even the pickiest veggie eater will fall in love with this casserole. It't not waist line friendly but it is certainly hunger friendly. This is one of my favorite side dishes and the leftovers are just as great as the main event.

Vegetable Casserole

1 pound frozen white corn (fresh can be substituted)
1 pound forzen green beans (fresh can be substituted)
2 cups carrots, chopped
1 cup celery, chopped
1 whole white onion, chopped
4 oz. jar chopped pimento peppers
1 cup sour cream
1 cup shredded cheese (I use whatever is on hand, I like a mix of Colby and Cheddar)
1 can cream of mushroom soup
1 can cream of celery soup
1 t. salt
1 t. white pepper
1 stick of butter, unsalted
1 cup slivered almonds
2 cups butter crackers, crushed

Prehead over to 375 degrees.

In a large bowl, combine corn, green beans, carrots, celery, onion, pimento, sour cream, colby cheese, both soups, salt, and pepper. Pour mixture into a souffle dish sprayed lightly with cooking spray.

Melt the stick of butter and combine with the almonds and crackers. Sprinkly over the casserole.

Bake for 45 minutes.

If desiered about 15 minutes before the end of cooking you can top with additional cheese.

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