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Last month in this post I mentioned that I had gone through my mother’s old recipes. In the doing, I discovered quite a few of my own, including this clever little menu card from Thanksgiving 1999 with one of the recipes from that dinner on the reverse. I had completely forgotten that I had done this, and marveled at my own cleverness and creativity. (Insert wry smile here.)
Considering that I
hadn’t made this dish in over 20 years, I thought it was time. Because I wasn’t
going to be serving a crowd, I made a small casserole of it and put what
remained into individual ramekins to freeze and use later. As a lover of both
vegetables and casseroles, I really enjoyed this and wouldn’t mind having this
as a main dish instead of a side. I’m also going to steal my own idea, and have
menu cards with a recipe on the reverse the next time I have a friend or two
for dinner. You might consider doing the same. In the meantime, make this
casserole.
Connoisseur’s Vegetable Casserole
1 12-oz. can shoe-peg corn (white), drained
1 16-oz. can French-cut green beans, drained
1/2 c. chopped celery
1/2 c. chopped onion
1 2-oz. pimientos, chopped*
1/2 c. sour cream
1/2 c. grated sharp cheddar cheese
1 10.75-oz. can cream of celery soup
1/2 t. salt
1/2 t. pepper
Topping
1 c. Ritz cracker crumbs
1/4 c. (1/2 stick) butter, melted
1/2 c. slivered almonds
Preheat oven to 350 degrees F.
Mix all ingredients except topping. Place in 1.5-quart casserole.
Combine topping ingredients. Sprinkle topping over casserole. Bake for 45
minutes.
*I used 1/4 c. chopped Melissa’s fire roasted
red peppers.
