Vegetable Casserole

Name: Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. seasoned green beans; 1 c. white Shoepeg corn; 1/2 c. chopped celery; 1/2 c. chopped onion; 1/4 c. chopped bell pepper; 1/2 c. grated sharp cheese; 1 c. sour cream; 1 c. cream of celery soup; 1/2 c. slivered almonds; 1/2 c. cracker crumbs (Cheez Its); 1/2 c. melted butter; salt; pepper

Eats Now Editorial Team · 726 kcal · Soups & Stews

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Vegetable Casserole – a delicious recipe with green beans, white Shoepeg corn, celery, onion, bell pepper, cheese. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 c. seasoned green beans
1 c. white Shoepeg corn
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped bell pepper
1/2 c. grated sharp cheese
1 c. sour cream
1 c. cream of celery soup
1/2 c. slivered almonds
1/2 c. cracker crumbs (Cheez Its)
1/2 c. melted butter
salt
pepper

1
Preheat oven to 350u00b0.
2
Drain green beans and corn.
3
Mix all ingredients well and put in casserole.
4
Cover top with crushed crackers and almonds.
5
Pour melted butter over crackers and almonds.
6
Bake at 350u00b0 for 45 minutes.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. seasoned green beans, 1 c. white Shoepeg corn, 1/2 c. chopped celery, 1/2 c. chopped onion, and more.

Yes, Vegetable Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
726 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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