This week I'm participating in the Carnival of Beauty with the theme "Comfort Food." A special thank you to Heather for hosting this week's entries. Head over to her blog where she's given us a mini-cookbook of new dishes to try. You might just find some neat new recipes your family will enjoy!
I don't think I would have chosen a vegetable dish for my entry. After all, how comforting is corn and celery?! But Heather said vegetables were lacking at the potluck this week, so maybe I'll give it a shot.
My friend Jutta passed this recipe on to me many years ago. There's really no story behind it other than I know whenever I take it places I need to have the recipe copied ahead of time ready to pass out. It's usually that popular! But maybe folks are more intrigued with the title rather than with the recipe itself. You decide.
- 12 - 14 oz can shoe peg corn, drained
- 16 oz French style green beans, drained
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1 jar chopped pimiento, drained
- 1/2 cup sour cream
- 1/2 cup cheddar cheese, shredded
- 10 oz can cream of celery soup
Mix all together and place in 2-quart casserole dish. Top with this mixture:
- 1 cup Ritz cracker crumbs
- 1/2 stick butter, melted
- 1/2 cup slivered almonds
Bake at 350 degrees for 45 minutes. Enjoy!
[Note: Unfortunately, I have learned that this dish is probably not for husbands and sons...so just take it to an occasional gathering so you can be sure to enjoy it every now and then.]