Connoisseur’s Vegetable Casserole

25 Jan

1 11oz can white corn, drained
1 15oz can green beans, drained
1/2 cup chopped celery
1/2 cup chopped onion
1 2oz jar chopped pimentos
1/2 cup sour cream
1/2 cup shredded Colby cheese
1 can condensed cream of celery soup
1/2 tsp salt
1/2 tsp pepper
4 tbsp butter
1/2 cup slivered almonds
1 cup crushed butter crackers

Preheat oven to 350 degrees. In medium bowl, mix corn, beans, celery, onion, pimentos, sour cream, Colby cheese, cream of celery soup, salt and pepper. Transfer to medium baking dish.

Melt butter in small saucepan over medium heat. Stir in almonds and crushed crackers. Sprinkle over casserole. Bake 45 minutes, until bubbly and lightly brown.


4 Responses to “Connoisseur’s Vegetable Casserole”

  1. Donna November 12, 2008 at 10:30 am #

    This is one of the best tasting veggie casseroles ever!

  2. Laura November 12, 2008 at 10:32 am #

    đŸ˜€ Why, thank you very much!


  1. Gainful « Snerkology - November 17, 2010

    […] We haven’t hashed out the menu details yet, but I’m going to suggest that I bring Connoisseurs Vegetable Casserole, THE Pie(tm), and this recipe for Pumpkin Cream Pie provided by the lovely and talented Pioneer […]

  2. Apparently I am an unsuspecting jerk friend. « Snerkology - December 22, 2010

    […] Get ye hence. May I recommend the Connoisseurs Vegetable Casserole? […]

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