Green Bean and Corn Casserole

[Carol87]

GREEN BEAN AND CORN CASSEROLE

In a 9�x 13� pan, prepare layers as follows:

Layer 1: 2 cans green beans, drained

Layer 2: 2 cans corn, drained

Layer 3: Mix together and spread over veggies:
1 cup grated sharp cheddar cheese
1 can sliced water chestnuts
½ cup chopped onion
1 can Cream of Celery Soup
1 8 oz. carton sour cream

Layer 4: Combine 1 stack crushed Ritz crackers with 1 stick melted
margarine. Put on top. (I use onion rings instead of crackers)

Bake 40 minutes at 400 degrees.

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1 (12 oz.) can Mexican style corn, drained
1 (16 oz.) can French cut green beans, drained
1/2 c. diced celery
1/2 c. diced onion
1/2 c. (2 oz.) shredded sharp Cheddar cheese
1/2 c. sour cream
1 (10 3/4 oz.) can cream of celery soup
1/4 tsp. white pepper
1/4 c. butter
1/2 c. slivered almonds (optional)
1 c. herb seasoned stuffing mix

Combine first 8 ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8 inch square baking dish. Combine remaining ingredients in a small bowl; toss gently. Sprinkle over casserole. Bake, uncovered at 350 degrees for 45 minutes. Yield: 6 servings.

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(I've made both versions. Equally good. Goes over well at large gatherings. When I'm cooking for just me, I use the second version.)