Holiday Vegetable Casserole
I make this for Thanksgiving every year and have never had any left over.
It's so good, you can eat it by itself!--Suzanne Zick
· 16 ounce can green beans, drained
· 12 ounce can shoe peg whole kernel corn, drained
· 1 onion, chopped
· 3 hard-boiled eggs, chopped
· 1 cup sour cream
· 1 can cream of celery soup
· 2 cups cheddar cheese, grated
· 1 ½ cups Ritz cracker crumbs
· 2/3 stick butter, melted
Combine all ingredients except crackers and butter. Pour into greased 2-qt.
casserole. Combine crumbs and butter; sprinkle over casserole. Bake at 350º
for 45 minutes.
