Wednesday, November 12, 2008

Holiday Corn Casserole

For the past 24 hours I have been sitting in the hospital with my 88 year old mother who was in a little car accident. She has a broken clavicle and hairline fracture of the hip. She's very sore but will be fine after some rest and recuperation. Here is one of her wonderful holiday vegetable recipes. It is loaded with calories but feeds a lot of people.
Corn Casserole
2 cans of Shoe Peg* (white) corn, drained 1 Tbsp. grated onion
2 cans of French style green beans, drained 1 can cream of celery soup
1 cup sour cream 1 stick of butter, melted
1 cup mayonnaise 1 package Ritz crackers**, crushed
1 cup grated sharp cheddar cheese
Place corn and beans on the bottom of a large casserole dish.
Mix all other ingredients together except crackers crumbs and butter.
Spread over the top of the corn and beans.
Mix cracker crumbs with the melted butter.
Spread over the top of the casserole.
350 degrees for 25 to 30 minutes
* Corn may be labeled white corn with shoe peg in small print.
**1 pkg. is from a box that has 3-4 individual rolls of crackers
I use low fat where possible (sour cream, mayo, cheese, soup)

No comments: