Sometimes Tink and I talk about going vegetarian, but then Bubba and the Goose threaten to run away from home and we shelve the discussion. Even so, I try to sneak in a vegetarian dish every once in a while. This recipe is so delicious that no one misses the meat. It makes a fabulous side dish, too.
You will need:
2 cans french-style green beans
1 can white corn
1/2 cup chopped carrots
2 small chopped potatoes
any other veggie (I used zucchini and yellow squash)
1 cup sour cream
1 can cream of celery soup
1/2 cup cheddar cheese
salt and pepper to taste
2 T butter
1 sleeve butter crackers
1/4 cup butter
I forgot to include the corn in the picture....
Saute the onion, potatoes, and carrots in a frying pan with a tablespoon of butter. Make sure everything is tender before removing from pan. You won't be cooking the veggies in the oven, just heating everything through.
Chop the zucchini and yellow squash into slices and then in half. When the onion/potato/carrot menagerie is tender, remove from pan and throw in the zucchini and squash with 1T butter. They don't need to be too tender. I like a little bite with my squash.
Add the green beans and corn to a large bowl.
Now add everything to the bowl (except the 1/4 cup butter and butter crackers).
Spread into a 2 qt baking dish.
Melt the 1/4 cup butter in a bowl.
Look how cute these Halloween Ritz crackers are!! There is a witch's cauldron, a pumpkin, and a ghost. I usually use Keebler Butter crackers, but the Ritz were on sale and I got twice as much for $1 less. I was excited. :)
Crush up one entire sleeve (and try not to "sample" as many as I did, forcing you to open up another sleeve). Add the crushed crackers to the butter.
Spread on top of your casserole.
Bake at 350 for 25 minutes or until bubbly and hot.
Halve this recipe and use a smaller baking dish if you think you will have leftovers. The casserole is good the next day, but not as great as the first night. I think it's because of the crackers. But it is sooo good the first time. And good for you!