Vegetable Casserole
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A home-kitchen version of vegetable casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 can French-style green beans
- 1 can whole kernel corn
- 1 medium onion, diced
- 1 c. grated Cheddar cheese
- 8 oz. sour cream
- 1 can cream of chicken or mushroom soup
- 1 tube Ritz crackers, crushed
- 1 stick butter or margarine, melted
Method
Drain beans and corn; layer in bottom of oven-safe baking dish.
Add salt and pepper to taste.
Mix onion, cheese, sour cream and soup in separate bowl.
Pour over vegetables and spread to edges of dish.
Mix crackers and butter.
Crumble over top of soup mixture.
Bake, uncovered, at 350° for 35 to 45 minutes or until crackers brown and mixture is bubbly.
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