Y'all, I was writing out my Christmas menu today and have a casserole recipe that is seriously yummy and super-duper easy. I highly recommend you plop this one on your holiday table ... it'll disappear quicker than the paper on all those carefully wrapped gifts.
1 can French-style green beans (drained & rinsed)
1 can white shoe peg corn (drained & rinsed)
1 can cream of mushroom soup
8 oz. sour cream
1/2 cup chopped white onion
3 celery stalks, chopped
1 cup cheddar cheese, shredded
3/4 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)
1/2 stick butter, softened
1/4 cup toasted slivered almonds
1 sleeve buttery round crackers (ie, Ritz crackers)
Preheat the oven to 350 degrees. If you need to toast your almonds, throw those in for about 10 minutes and set aside to cool. Stir together everything from the green beans to the pepper and flop into a lightly greased casserole dish. (Flop is not a culinary term. It means don't waste time trying to make this pretty. It's going to be a bubbly mess by the time you pull it out of the oven. Conserve your resources.) Now, crush up those Ritz crackers, stir them together with the melted butter & toasted almonds and spread on top of your green bean mixture. Pop into your preheated oven for 30 minutes.
Even people who claim to prefer scurvy to vegetables will love this dish. And, serving this will land you right back on Santa's good list if you've been naughty.
XO -- Amy Mac
PS - the above photo is of the Ajax Diner in Oxford, Mississippi. Seriously some of the best Southern cooking on earth, and just the kind of place that would serve this sort of dish. Also, this is a recipe I adapted slightly from a Southern Living magazine about 10 years ago and have been making ever since.