Home Cooking Recipes
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Green Bean and Corn Casserole
Chef:  Pat Habiger - Spearville, KS          Category:  Side Dishes

Ingredients:
1 (12 oz.) can Mexican-style corn, drained
can french-cut green beans, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup shredded sharp cheddar cheese
1/2 cup sour cream
1 (10 oz.) can cream of celery soup
1/4 teaspoon pepper
1/4 cup margarine, melted
1/2 cup almonds, slivered
1 cup herb-seasoned stuffing mix









Directions: Combine corn, green beans, celery, onion, cheddar cheese, sour cream, celery soup and pepper in bowl; mix well. Spoon into greased 8 x 8 inch baking dish. Toss margarine, almonds and stuffing mix together in small bowl. Sprinkle over vegetable mixture. B

Notes: This hearty veggie casserole is good anytime of the year!

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All Aboard Harvest