VEGETABLE CASSEROLE

Vegetable Casserole

You can tell a Methodist recipe because it almost always has a step that reads, "Blend sour cream and cheese." This is standard at the church lunch. While it might sound awful to the uninitiated, it's the apotheosis of food to die for. 

Ingredients

1 can (14 1/2-ounces) French-cut green beans 

1 can (15 1/4-ounces) shoe-peg corn 

1 can (8-ounces) sliced water chestnuts 

salt

black pepper

1 can (10 3/4-ounces) cream of celery soup

1/2 cup sour cream

1/2 cup minced onion

1/2 cup grated sharp cheddar cheese

1 stick Oleo

1 roll (35) Ritz crackers

1/2 cup slivered almonds

Preheat oven to 350°.

Drain the beans, corn, and water chestnuts. Mix in a greased 9 x 13inch pan (2 quarts). Add salt and lots of black pepper. Mix the soup, sour cream, onions, and cheese. Spread over bean and corn mixture. 

Melt the Oleo and mix with crushed Ritz crackers. Spread over the top of the above mixture. Sprinkle the almonds on top. Bake for 45 minutes. 

Serves eight. 

NOTE: We use whole-wheat crackers-37 to a roll-and no-fat sour cream.