Vegetable Casserole

Hazel's Hot Dish Recipe of the Week

Vegetable Casserole

1 can white shoepeg corn
1/2 cup chopped celery
1/2 cup chopped onion
1 can cream of celery soup
1 can French style green beans, drained
1/4 cup green pepper
1/2 cup grated sharp cheddar

Topping:
1 stack Ritz crackers, crushed
1 stick butter

Preheat oven to 325°.

Mix together top eight ingredients in a large casserole dish. Top with crushed crackers and butter. Cook 45 minutes at 325°.