Vegetable Casserole

Tara Blumer

1 can whole kernel corn, drained sautéed onions, optional

2 cans green beans, drained Ritz crackers, crushed, or French fried onions

1 can cream of chicken soup Shredded cheese

½ c. sour cream

Layer vegetables in baking dish. Combine soup and sour cream (and onions) in bowl and pour over top of vegetables. Cook covered at 350 for 30 minutes. Take out and top with crackers, mixed with melted butter, and cheese or French fried onion. Print Recipe