Crunchy Vegetable Bake

Ingredients

• 1 celery rib, sliced
• 1 medium onion, chopped
• 3 tablespoons vegetable oil

• 1 (10 3/4 ounce) can cream of celery soup, undiluted
• 8 ounces sour cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper

• 2 (16 ounce) packages frozen cut green beans, thawed

• 2 (16 ounce) packages frozen corn, thawed

• 2 (8 ounce) cans sliced water chestnuts, drained
• 1/2 cup butter flavored cracker, coarsely crushed
• 1/4 cup sliced almonds
• 2 tablespoons unsalted butter

Directions

1. 1

   Preheat oven to 350 degrees F, then grease a 13"x9" baking dish.

2. 2

   In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.

3. 3

   Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.

4. 4

   In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.

5. 5

   Bake, uncovered for 40 to 45 minutes or until golden brown.