| | Directions | | In a large skillet, saut celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt, and pepper. Stir in the beans, corn, and water chestnuts. Transfer to four greased 9 x 13 baking dishes. In a bowl, combine cracker crumbs, almonds, and butter. Divide into fourths and sprinkle over bean mixture. Bake, uncovered, at 350 degrees for 40 - 45 minutes or until the top is golden brown. |
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| Ingredients | | - |  | 4 stalks celery, chopped |
| - | | 2 onions, chopped (large) |
| - | | 1/4 cup vegetable oil |
| - | | 4 cans 10 - 10 3/4 ounce each) condensed cream of chicken soup, undiluted |
| - | | 4 - 4 1/2 cup sour cream |
| - | | 4 - 6 teaspoon salt |
| - | | 1/2 - 1 teaspoon pepper |
| - | | 8 packages each) frozen cut green beans, thawed (16 ounce pkgs) |
| - | | 8 packages each) frozen corn, thawed (16 ounce pkgs) |
| - | | 8 cans each) sliced water chestnuts, drained (8 ounce cans) |
| - | | 1 package butter flavored crackers, crushed (8 ounce pkg) |
| - | | 1 cup sliced almonds |
| - | | 1/2 cup butter, melted |
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