CRUNCHY VEGETABLE BAKE

Crunchy Vegetable Bake image

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

Provided by Sydney Mike

Categories Fruit

Time 55m

Yield 15-20 serving(s)

Number Of Ingredients 13

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

Steps:

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.

*** Explore more Crunchy Vegetable Bake Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-large-groups #low-protein #healthy #side-dishes #eggs-dairy #fruit #vegetables #nuts #dietary #low-cholesterol #low-calorie #healthy-2 #low-in-something #number-of-servings