Friday, January 27, 2012

Free Recipe's CRUNCH time!

Have your side dishes gone to sleep?!
Are you tired of baking that routine chicken breast
and plopping open a can of plain ol' green beans to go with it?!
......snore, yawn, zzzz........
Does your meal need a little ZING or a little POW added to it?!?
Well, if you like beans and corn 
then you're gonna LOVE this weeks Free Recipe!!!!
It's not just ANY bean and corn casserole...
this one reigns SUPREME!
It's got great crunch to it and a GREAT alternative
to the old green bean/mushroom soup/fried onion casserole standby!!!!!

(do I like all caps, the ... pauses and exclamation marks much?!???
sorry, it's a SICKNESS............!!! ahhh)

Here's all you'll need!

1 can french style green beans, drained
1 can shoepeg corn, drained
1 can cream of celery soup
1/2 onion, diced
1/2 cup sour cream
1/2 cup cheddar cheese
- - - - -
1 sleeve of Ritz crackers, crushed
1 stick butter, melted
1/2 cup almonds, sliced or slivered
(ours were whole that we ran thru the food processor)

Spray a 9x13 pan and dump the first 5 ingredients in.

In a separate bowl, melt butter, then add
a crumbled sleeve of Ritz crackers - stir to combine.
Add cracker mixture to bean/corn mixture and stir.
Lastly, sprinkle the mixture with almonds and bake at 350
until golden - appx 45 minutes or longer.
Let cool for 10-15 minutes to avoid lava hotness :)

(Side note - for a family of 6, we doubled this so we could have leftovers!)


1 comment:

  1. I'm making this next week! I've been craving it ever since that Sunday you made it last!