Go Back
Print

Crunchy Vegetable Casserole

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

Course Side Dish
Cuisine American
Servings 16

Ingredients

  • 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

Instructions

  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.