Corn And Green Bean Casserole
|Canned french style green beans||32 Ounce (Drained)|
|Canned cream of celery soup||10 Ounce|
|Canned shoe peg corn||16 Ounce|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Crumbled butter crackers||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
Combine the green beans, soup, Shoe Peg corn, celery, green pepper, onions, Cheddar cheese, sour cream, salt and pepper in a large bowl and mix well.
Spoon into a 10 inch square baking dish.
Sprinkle a mixture of the butter crackers, margarine and almonds over the top.
Bake at 350 degrees for 30 to 45 minutes or until hot and bubbly.