Vegetable Casserole

Here is another classic favorite in our family.   It is one I often make for Thanksgiving or Christmas.  The recipe, like several of our favorites, was given to me by my Mother in law,  Jo.  It is another great variation for the famous green bean.  This one has the crunch of corn and water chestnuts, along with sour cream, cream soup, cheese and cracker crumbs.  It is one of those that makes you want to go back for more than one helping.

The water chestnuts are not something I would have thought to be yummy when I first got ahold of this recipe... but after tasting it for the first time, years ago, I realized they just make this dish complete, the flavors and textures are really good together. The recipe calls for the traditional cream soups and other conveniences, many of which can be homemade ahead if desired, or found in the organic version for a healthier variation.  It also calls for canned French cut green beans and canned corn.  I used frozen.  If you prefer a softer green bean, use the canned, but if you like a little crunchier version, the frozen is good.

 Layer 1: Green Beans

 Layer 2: Corn

 Layer 3: Water Chestnuts

 Layer 4: Chopped Onions

 Mix together sour cream and any "Cream of" soup.

Layer 5: Cream mixture

Layer 6:  Cheese

 Layer 7:  Cracker Crumbs

 Layer 8:  Butter

Cover with foil and bake at 400 degrees for 40-60 minutes; and uncovered for the last ten minutes, until all is lightly brown and bubbly.

 Vegetable Casserole

Ingredients

1 14 oz can french cut green beans (drain vegetables), or the equivalent of frozen

1 15 oz can corn or the equivalent frozen

1 8oz can of water chestnuts

1 small white onion chopped

1 cup organic sour cream

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

1 1/2 cups grated Montery Jack cheese

1 1/2 cups crackers crushed (I used a butter cracker)

1 stick of butter melted

Instructions

Preheat oven to 400 degrees.  In a 9 inch casserole pan, layer first four ingredients.  In a small bowl, mix together sour cream, and soup.  Spread mixture over casserole.  Top with cheese, cracker crumbs then drizzle with butter.  Cover with foil and bake  for 50 minutes (if using canned vegetables cook 30 - 40 minutes).  Remove the tin foil the last ten minutes and cook until lightly browned and bubbling.

Enjoy

Have a wonderful Thanksgiving Everyone