Vegetable Casserole

Vegetable Casserole Recipe

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Brenda Newton


This is popular at church socials.


★★★★★ 1 vote

15 Min
45 Min


  • 1 can(s)
    french cut green beans (14.5 oz)
  • 1 can(s)
    (15 1/4 oz) whole kernel corn
  • 1 can(s)
    (8oz) sliced water chestnuts
  • ·
    salt and pepper
  • 1 can(s)
    cream of celery soup
  • 1 can(s)
    diced tomatoes
  • 1/2 c
    sour cream
  • 1/2 c
    minced onion
  • 1/2 c
    grated cheddar cheese
  • 1
    stack or roll of ritz crackers
  • 1/2 c
    slivered almonds
  • 1 can(s)
    sliced mushrooms
  • 1 stick

How to Make Vegetable Casserole


  1. Drain the beans, corn, tomatoes, water chestnuts, mushrooms. Put all in large mixing bowl and mix. Add salt and pepper to taste. Pour into sprayed casserole dish.
  2. Mix soup, sour cream, onions, and cheese. Spread over bean and corn mixture.
  3. Melt 1 stick of margarine, mix with crushed ritz crackers. spread over top of mixture. Sprinkle top with slivered almonds.
  4. Bake at 350 for 45 minutes.

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