Bean and Corn Casserole

By therman

Millie Green

Ingredients

• 1 can French cut green beans
• 1 can shoe peg corn
• 1 cup sour cream
• 1 can cream of celery soup
• 2 tbsp. milk
• 1/2 cup chopped onion
• 1 cup grated cheddar cheese
• 1 cup sliced water chestnuts
• 1 roll crushed Ritz crackers
• sliced almonds
• 1 stick butter

Preparation

Step 1

Drain beans and corn, set aside. Mix celery soup, sour cream, milk, onions, water chestnuts, and cheddar cheese. Add to beans and corn and mix well. Put in a baking dish. Melt butter and drizzle over crushed crackers. Sprinkle over casserole and top with almonds. Bake covered for 30 minutes at 350 degrees then uncovered for 15 minutes more.