Crunchy Vegetable Bake

Name: Crunchy Vegetable Bake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 15-20 serving(s)
Ingredients: 1 celery rib, sliced; 1 medium onion, chopped; 3 tablespoons vegetable oil; 1 (10 3/4 ounce) can cream of celery soup, undiluted; 8 ounces sour cream; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 (16 ounce) packages frozen cut green beans, thawed; 2 (16 ounce) packages frozen corn, thawed; 2 (8 ounce) cans sliced water chestnuts, drained; 1/2 cup butter flavored cracker, coarsely crushed; 1/4 cup sliced almonds; 2 tablespoons unsalted butter

(1)

Recipe by Sydney Mike

This recipe is a nice twist to a holiday vegetable casserole, & it was found in the Nov 2008 bookbooklet, Taste of Home Thanksgiving!

READY IN: 55mins

SERVES: 15-20

UNITS: US

INGREDIENTS

Nutrition

1

celery rib, sliced
1

medium onion, chopped
3

tablespoons vegetable oil
1

(10 3/4 ounce) can cream of celery soup, undiluted
8

ounces sour cream
1

teaspoon salt
¹⁄₄

teaspoon black pepper
2

(16 ounce) packages frozen cut green beans, thawed
2

(16 ounce) packages frozen corn, thawed
2

(8 ounce) cans sliced water chestnuts, drained
¹⁄₂

cup butter flavored cracker, coarsely crushed
¹⁄₄

cup sliced almonds
2

tablespoons unsalted butter

DIRECTIONS

Preheat oven to 350 degrees F, then grease a 13"x9" baking dish.
In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.
Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.
In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.
Bake, uncovered for 40 to 45 minutes or until golden brown.

Submit a Recipe Correction