Veg-All Casserole
Submitted by: Suzanne Zick
· 3 (16 ounce) cans Veg-All, drained
· ½ cup chopped onion
· 8 ounce carton sour cream
· 2 cans cream of celery soup
· 1 ½ cup shredded cheddar cheese
· Salt and pepper to taste
· 1 roll Ritz crackers, crushed
· 1 stick butter, melted
Butter a 13x9" baking dish. Layer Veg-All in the bottom. Mix next 5
ingredients and pour over Veg-All. Combine crumbs and melted butter and pour
over top of casserole. Bake for 45 minutes in a 350º oven.
