Comment on this recipe
"Green bean casserole is a staple at holidays. Most of my friends don't like mushrooms, however, not even the small amount in green bean casserole.
"Then I found this recipe. It is a nice change from green bean casserole and contains no mushrooms."
1 can (16 ounces) French-style green beans, drained
1 can (15 ounces) shoe peg or whole-kernel corn, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chopped onion
1 can (10-3/4 ounces) cream of celery soup, undiluted
1 carton (8 ounces) sour cream
1/2 cup grated cheese
35 Ritz crackers (one stack)
1/2 cup margarine (1 stick), melted
Layer the green beans, corn, water chestnuts and onion in a casserole dish. Mix the soup and sour cream together and spread over top of the vegetables. Sprinkle cheese on top of the soup mixture.
Crush the Ritz crackers and mix with the melted margarine. Spread it over the top of the casserole.
Bake at 350 degrees for about 45 minutes, or until bubbly and light brown.