Best Best Ever Vegetable Casserole Recipes

BEST EVER VEGETABLE CASSEROLE

Best Ever Vegetable Casserole image

Just plain good! From the Riley Friends & Family Cookbook.

Provided by Patsi Burgess Klein @patsiklein

Number Of Ingredients 12

Ingredients

1 can(s) white shoe peg corn, drained
1 can(s) french style green beans, drained
1 can(s) celery soup
1/2 cup(s) sharp cheese, shredded
1/2 cup(s) celery, chopped
1/2 cup(s) onion, chopped
1/4 cup(s) bell pepper, chopped
1/2 cup(s) sour cream
- topping:
1/2 box(es) cheese crackers, crushed
1/2 stick(s) margarine, melted
1/2 cup(s) slivered almonds

Steps:

Do not cook vegetables. Just layer in oiled casserole dish; corn, French style green beans, celery, onion, and bell pepper.
Mix sour cream and celery soup together. It may take 2 cans soup and 1 cup sour cream if you like it real creamy.
Spread on top of layered vegetables. Top with cheese, then topping.
Cook 350 till bubbly, about 20 minutes.
* you can toast almonds in butter until golden and add to dish after it has cooked

COMPANY VEGETABLE CASSEROLE

Company Vegetable Casserole image

A neighbor passed this recipe on to me. I make the vegetable casserole for family dinners, reunions and potlucks, and the response is almost always the same when people taste it: "Can I have the recipe?" -Leora Clark, Lincoln, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (14-1/2 ounces) cut green beans, drained or 2 cups frozen cut green beans, thawed
1 can (15-1/4 ounces) whole kernel corn, drained or 2 cups cooked fresh or frozen whole kernel corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup sour cream
1/2 shredded cheddar cheese
1/2 cup chopped onion
1/4 cup butter, melted
3/4 cup saltine crumbs
1/4 cup sliced almonds, toasted

Steps:

In a large bowl, combine the beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. , Combine the butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

Nutrition Facts : Calories 221 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 679mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

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