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Corn and Bean Casserole
Contributed by Brad Knopp
INGREDIENTS
- 1 can French cut green beans, drained
- 1 can shoepeg corn, drained
- 1/2 cup chopped onions (cook in 1 Teaspoon oil in microwave for 2
minutes)
- 1/2 cup grated cheese
- 1/2 cup sour cream
- 1 can cream of celery soup (undiluted)
- salt & pepper
PREPARATION
- Mix all ingredients and put into deep casserole dish.
- Crush 1 package of Ritz crackers (e.g. with potato masher)
- Melt 1 stick of margarine
- Mix melted margarine with crushed Ritz crackers until crumbs are
moist. Put on top of casserole
- Bake at 350°F for 45 minutes
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