SHOE PEG CORN CASSEROLE

 

Contributed by:       Pepe & Linda Dinnocenzo

 

Ingredients: 

 

½ cup chopped celery

½ cup chopped green pepper

½ cup chopped onion

10 oz. Package broccoli florets

1 can cut green beans (drained)

2 cans shoe peg white corn

1 can cream of celery soup (or cream of mushroom)

1 cup sour cream

1 stack low-salt Ritz crackers, finely crushed

1 stick margarine, melted

 

Directions:

 

Combine vegetables, soup, and sour cream.  Place in an oiled 9" x 13" casserole dish.  Combine cracker crumbs and melted margarine and sprinkle on top.  Bake at 350° for 45 minutes.  Serve.  Can be frozen after baking.