Vegetable Casserole
1 (15 ounce) can white shoepeg corn, drained
1 (15 ounce) can French style green beans, drained
1 cup grated cheddar cheese
1/2 cup sour cream
1 (10 ounce) can cream of celery soup
1/4 cup chopped celery
1/4 cup chopped onions
1/4 cup chopped green peppers (opt-I omit this and add extra celery and onion… personal preference)
Saute onions, celery, and green peppers.
Remove from heat and stir in cheddar, sour cream, and soup.; Add drained veggies and stir to mix well.
Turn into Pam’ed or buttered casserole.
Sprinkle with extra cheddar cheese.
Bake at 350 for 45 minutes.