My mother used to get up at 5:00 a.m. to cook her special meals—turkey and dressing with gravy, rolls, salads, cakes, pies, green beans, corn, and other goodies. One year I talked her into cutting down on all the cooking. I asked her to let me bring a vegetable casserole so she would not have to cook the green beans and the corn. After that first meal with the vegetable casserole, I was to bring it for every dinner we had afterward. I have been asked over and over for this recipe.
1 (14½-ounce) can French-style green beans, drained
1 (11-ounce) can Mexicorn, drained
1 (5-ounce) can water chestnuts, drained
1 (8-ounce) carton sour cream
1 (10¾-ounce) can condensed cream of chicken soup
1 large Vidalia onion, diced
1¼ sleeves crushed Ritz crackers
1¼ sticks margarine, melted
Preheat the oven to 325°. In a large mixing bowl combine the green beans, Mexicorn, water chestnuts, sour cream, soup, and onion. Mix well. Place in a 9 × 13-inch casserole. In a small mixing bowl combine the crackers and margarine. Spread on top of the casserole. Bake for 30 to 40 minutes or until bubbly.
YIELD: 8 TO 10 SERVINGS
Juanita Muse
Calhoun, Georgia