Crunchy Vegetable Casserole

Hallelujah, I think Spring is finally here!  That can only mean that Easter is coming up soon.  Today I’m going to kick Spring off with my first Easter recipe.  For some reason, this Crunchy Vegetable Casserole just says Spring to me!

If you are looking for something a little different for your Easter side dish, this casserole is for you.  I think you could easily substitute this Crunchy Vegetable Casserole for the standard green bean casserole.  The reason I say that is because this casserole does have green beans and a creamy base along with a topping.  But I promise this Crunchy Vegetable Casserole tastes nothing like green bean casserole!

This recipe has a combination of different veggies I wouldn’t have thought of putting together but they work very nicely.  The crunchiness of the topping and vegetables pairs well with the creamy base.

This recipe comes together very quickly and can be made ahead of time.  When I make this, I usually prepare the casserole and wait to put the topping on right before I bake it.  Just store it in the refrigerator until you are ready to bake it and add the topping then.  It also makes a large amount, so it’s perfect to make for a holiday dinner or to take to a potluck.

Put this casserole on your Easter menu to change things up!

Crunchy Vegetable Casserole

This Crunchy Vegetable Casserole is a great side dish for any spring meal.  

Course Side Dish
Cuisine American
Servings 16


  • 1 7 oz can sliced waterchestnuts, drained
  • 1 6 oz can Shoe Peg corn, drained
  • 1 16 oz can green beans, drained
  • 1 16 oz can cream of celery soup
  • 1 c chopped celery
  • 1 c chopped onion
  • 1 c shredded cheddar cheese
  • 1 c sour cream
  • 4 c Ritz cracker crumbs
  • 1 2 oz package of sliced almonds
  • 1/2 c butter, melted


  1. Preheat oven to 350 degrees and lightly spray a 9x13 casserole.

  2. Combine everything except the cracker crumbs, almonds and melted butter.  Stir until combined and pour into prepared casserole dish.

  3. Toss crumbs with almonds and butter.  sprinkle over vegetable mixture.  

  4. Bake for 30-40 minutes or until casserole bubbles and edges start to brown.

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