2 cans Green Giant shoe peg corn
1 can French style green beans
1 sm. can sliced water chestnuts, drained and chopped
1/2 cup diced celery
1/2 cup diced onion
8-oz. sour cream
1 cup shredded cheddar cheese
1 can cream of celery soup
Saute the celery and onion together until softened. Combine with the rest of the ingredients and pour into a greased 9x13-inch casserole dish.
1/2 cup margarine (1 stick), melted
Ritz crackers (1 sleeve), crushed fine
| | | Combine the melted butter and the crushed crackers. Sprinkle on top of the casserole. Bake at 350 for 35 minutes.
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