Crock Pot Mixed Vegetable

"Try this for your holiday dinners; put it in the crock and forget about it."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
4hrs 15mins
Ingredients:
9
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Layer green beans, corn and water chestnuts in the bottom of your slow cooker.
  • Combine celery soup, sour cream, onion and grated cheese.
  • Spread over top of vegetables.
  • Sprinkle with salt and pepper to taste.
  • Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
  • Mix crushed Ritz crackers and melted butter and sprinkle on top.
  • Serve hot.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This mixed vegetable recipe is is phenomenal . I will ad more veggies next time but this recipe is definitely flying under the radar
     
  2. Delicious french green bean recipe. It reminded me of the green beans I've had at holiday potlatches and I always wondered how they made it! Easy to make, smells good, tastes good, great recipe! Thanks for sharing!
     
Advertisement

RECIPE SUBMITTED BY

<P><FONT FACE="Times New Roman" SIZE="+1" COLOR="#663399"> I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.<P>I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today.<P> I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.<P>Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.<P>I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love"<P> Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.<p>I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.<p>My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: </FONT><b><A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"><P> <MARQUEE bgcolor="#FFFFFF" loop="-1" scrollamount="5" width="100%">Never Drive Faster Than Your Guardian Angel Can Fly!</MARQUEE><P> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"></b>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes