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Sparkle Babe
Posts: 128
Registered: ‎03-29-2010

VEGETABLE CASSEROLE

‎11-18-2011 08:27 PM

This is a good Thanksgiving dish where you can cut down on some of the cooking by eliminating green beans and corn for your dinner because you have them all in this one dish.

VEGETABLE CASSEROLE

1 (14 1/2-oz) can French-style green beans, drained; 1 (11-oz) can Mexicorn, drained; 1 (5-oz) can water chestnuts, drained; 1 (8-oz) carton sour cream; 1 (10 3/4-oz) can condensed cream of chicken soup; 1 large Vidalia onion, diced; 1 1/4 sleeves crushed Ritz crackers; 1 1/4 sticks margarine, melted.

Preheat oven to 325 degrees. In a large mixing bowl, combine the green beans, Mexicorn, water chestnuts, sour cream, soup, and onion. Mix well. Place in a 9 x 13-inch casserole dish. In a small mixing bowl, combine the crackers & margarine. Spread on top of the casserole. Bake for 30 to 40 minutes or until bubbly. YIELD: 8 to 10 Servings

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