Crunchy Vegetable Bake

JEAN VOAN • Shepherd, Texas While traveling in Kentucky a few years ago, my husband and I enjoyed an excellent mixed vegetable dish at a restaurant. The owners were kind enough to share the recipe. It makes four casseroles so it’s great for a church supper or other large group.

Crunchy Vegetable Bake

Photo by flour_arrangements

  • Prep Time


  • Total Time


  • Servings



  • 4

    celery ribs, chopped

  • 2

    large onions, chopped

  • ¼

    cup canola oil

  • 4

    cans (10-¾ ounces each) condensed cream of

  • chicken soup, undiluted

  • 4-½

    cups (36 ounces) sour cream

  • 4 to 6

    teaspoons salt

  • ½ to 1

    teaspoon pepper

  • 8

    packages (16 ounces each) frozen cut green beans,

  • thawed

  • 8

    packages (16 ounces each) frozen corn, thawed

  • 8

    cans (8 ounces each) sliced water chestnuts,

  • drained

  • 1

    package (8 ounces) butter-flavored crackers, crushed

  • 1

    cup sliced almonds

  • ½

    cup butter, melted


1. In a large skillet, saute celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt and pepper. Stir in the beans, corn and water chestnuts. Transfer to four greased 13-in. x 9-in. baking dishes. 2. In a large bowl, combine the cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350 for 40-45 minutes or until golden brown.


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