Vegetable Casserole

1 can french green beans, drained
1 can shoe peg corn, drained
1/2 cup chopped onion
1/2 cup sour cream
1/2 cup pomiento
1/2 cup grated sharp cheddar cheese
1 can cream of celery soup, undiluted

Mix beans and corn and pour into greased casserole.  Mix other ingredients and pour over beans and corn.

Topping:

1 stick butter, melted
1 stack Ritz crackers, crumbled
1/2 cup slivered almonds

Sprinkle Ritz crackers and slivered almonds on above mixture. Drizzle melted butter over top of casserole.
Bake at 375 for 30 minutes.
Reduce heat to 350 and bake for 30 minutes longer.

Yield:: 8 servings.
This is the vegetable casserole that I take to every gathering, and everyone asks for the recipe.  It's so simple to make. This is the recipe served at the Arlington Antebellum Home and Gardens
in Homewood, Alabama.
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