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


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°.

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