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°.