Ingredients for Arlene's Veggie Casserole
- 7.5 ounces White Shoepeg Corn, drained
- 7.5 ounces French Style Green Beans, drained
- 1 (10.75 ounce) can condensed cream of celery soup
- 2/3 cup chopped green pepper
- 2/3 cup chopped white onion
- 2/3 cup chopped celery
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 1/2 cups crushed Ritz crackers
- 4 tablespoons salted butter, melted
- Salt and pepper, to taste
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How to Make Arlene's Veggie Casserole
- Preheat oven to 350°F (175°C).
- Lightly grease a 2-quart glass baking dish with butter or cooking spray.
- In a large bowl, combine 1 (15 ounce) can mixed vegetables, drained, 2 cups chopped fresh vegetables (e.g., broccoli, carrots, zucchini), 1 (10.75 ounce) can condensed cream of celery soup, 1/2 cup sour cream, and 1 cup shredded cheddar cheese.
- Gently mix until all ingredients are evenly distributed.
- In a medium bowl, microwave 4 tablespoons of butter until melted. Add 1 1/2 cups crushed Ritz crackers and mix until all crackers are evenly coated.
- Pour the vegetable mixture into the prepared baking dish.
- Evenly cover the top with the buttered Ritz cracker mixture.
- Bake uncovered at 350°F (175°C) for 45 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
16g
Fat
78g
Carbs
11g
