Arlenes Veggie Casserole Food

ARLENE'S VEGGIE CASSEROLE

Arlene's Veggie Casserole image

This recipe has been passed to me from my mom's friend Arlene, and has made it's way to 22 states that we know of. If you have someone who is difficult to please and doesn't eat their veggies, (like my husband) try this recipe on them. They won't know what hit em'.

Provided by Melissa FLA

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (11 ounce) can white shoepeg corn, drained
1 (14 1/2 ounce) can French style green beans, drained
1 (10 3/4 ounce) can cream of celery soup
1/2 cup green pepper, chopped
1/2 cup white onion, chopped
1/2 cup celery, chopped
1/2 cup sour cream
1/2 cup sharp cheddar cheese
1 (4 ounce) package Ritz crackers, crushed (1 sleeve)
1/4 lb salted butter
salt and pepper

Steps:

Preheat oven to 350°F.
Lightly grease a 2-quart glass dish with butter or cooking spray.
In large bowl, mix canned veggies, chopped fresh veggies, cream of celery soup, sour cream, and cheddar cheese.
Gently mix until consistent.
Microwave butter in medium bowl until liquid, and mix with crushed Ritz crackers until all crackers are coated.
Pour veggie mixture into glass baking dish.
Cover evenly with Ritz crackers.
Bake uncovered at 350°F for 45 minutes.

Nutrition Facts : Calories 418.4, Fat 29.6, SaturatedFat 15.6, Cholesterol 64.6, Sodium 885.9, Carbohydrate 34.1, Fiber 4.5, Sugar 4.2, Protein 8

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