If you’re an MU student or alum, you are probably familiar with this dish. It’s a common vegetable side found in the dining halls.
Back in my early MU days, Campus Dining Services used to give out recipe cards as part of welcome packets for residents at the beginning of the year.
I lost most of mine, but made it a point to copy this one into my own recipe collection, and have kept it handy ever since. If I happen to make it to a dining hall when this is on the menu, I pretty much fill a plate with it.
You can substitute just about any veggies you wish, and the water chestnuts can be left out if you don’t have any on hand.
From Mizzou Campus Dining Services
- 2 cups French-style green beans, drained
- 1 ½ cup corn, drained
- 1 cup cream of celery soup
- 1 cup water chestnuts, sliced and drained
- 1 cup sour cream
- ½ cup onion, chopped
- 1 cup Cheddar cheese, grated
- ½ cup margarine, melted
- 1 roll Ritz crackers, crushed
- ½ cup almonds, slivered
- Combine green beans, corn, soup, chestnuts, sour cream, onion, and cheese
- Stir, place in casserole dish
- Combine margarine and crackers, sprinkle over casserole; top with almonds
- Bake at 350 for 45 minutes