| | Directions | | Mix corn and beans; pour in 2 quart casserole dish. Mix soup, sour cream, cheese and onions together, pour over vegetables. Mix crushed Ritz crackers with melted butter, sprinkle on top. Bake at 350° for 45 minutes |
|
|
| Ingredients | | - |  | 1 can Shoe Peg Corn - Drained |
| - | | 1 can French Cut Green Beans -Drained |
| - | | 1 can cream of celery soup |
| - | | 1/2 cup sour cream |
| - | | 1/2 cup shredded cheddar cheese |
| - | | 1/2 cup Onion - finely chopped |
| - | | 1 roll Ritz crackers - crushed |
| - | | 1 stick butter - melted |
| |
| |
