Beth’s Vegetable Casserole
1 cup lima beans (If you use canned vegetables, drain well.
1 cup carrots I use frozen except for the potatoes, onions and
celery.)
1 cup potatoes
1 cup peas
1 cup corn
1 cup celery
1 cup onion
1 cup shredded cheddar cheese
1 cup mayonnaise
1 can cream of chicken soup *
Mix mayonnaise and soup together with cheese and add to all the
vegetables. Use a 13” X 9” pan.
1-package Ritz crackers
1 stick butter
Crush crackers and combine with melted butter and put on top of
casserole. Bake 350 degrees for 35 minutes.
* You can use 1/2 can Cream of Potato Soup and 1/2 can Cream of
Celery Soup OR 1 can of either in place of the Cream of Chicken
Soup. My son has been a
vegetarian for about nine plus years and I have to modify recipes
when he comes over.
AtlantaPat
http://www.nancyskitchen.com
