Eat your vegetables. We all know that’s important but it’s not always top on our list of priorities. This casserole, containing a variety of vegetables, is a great way to bring veggies to the table for everyone to enjoy. It’s also good because you can prepare it ahead of time, then add the topping and bake it when it’s time to get dinner going.
Jean Martin and her husband John have lived in Peachtree Corners for the past 30 years. Martin says, “Since the day I moved here I’ve enjoyed the people I met. I love my neighborhood, which is large but doesn’t seem that way.” During those years she’s had many occasions to serve meals to family and friends and this vegetable casserole is often a part of the menu.
Martin says this casserole is great when you need to take a dish to an event. It’s also good for guests and is even better the next day if you have any left over. The best part is that it’s simple to prepare. Try it next time you want to impress someone with your veggie know how.
- 1 11 oz. can shoepeg corn, drained
- 1 15 oz. can French cut green beans, drained
- ½ cup chopped onions
- ½ cup chopped celery
- ½ cup chopped green onions
- ½ cup sour cream
- ½ cup grated sharp cheddar cheese
- 1 can cream of celery soup
- 4 Tb (½ stick) butter, melted
- ½ cup slivered almonds, more if you like
- 1 cup crushed cheese flavored Ritz crackers
Combine all of the vegetables, sour cream, cheese and soup, mixing thoroughly.
Pour mixture into a greased 13 x 9” casserole dish.
In a separate bowl, stir together melted butter, almonds and cracker crumbs and sprinkle over vegetables.
Bake at 350 degrees for 30 minutes, or until it is bubbly and top begins to brown.
*To prepare this dish ahead of time, after pouring vegetable mix in baking dish, cover and refrigerate until ready to use. Also, prepare cracker crumb, almond and butter mix, cover and set aside, or refrigerate. When ready to serve, top casserole with crumb mixture and bake as directed.