Vegetable Casserole

[Tonya]

1 can Whole kernel corn
1 can green beans
1 cup finely chopped celery
1 cup finely chopped onion
½ cup green pepper finely chopped
4 cups grated sharp cheddar
1 (16 ounce) container Sour Cream
1 can Cream of celery soup

Mix well and pour into a 9X13 casserols dish

Topping

½ box Cheez-It crumbled and mixed with ¾ stick melted butter and poured on top. (**You can also add some slivered almonds on top**)
Bake at 350º for 45 minutes.

[patches]

Boy, Tonya, this sounds really good, but I might try cutting down a the green papper just a tad when I make it.    Sometimes I think the green peppers can come on a little strong in a dish like this.    

[Tonya]

I can barely taste them in this one, Patti, but I always "tweak" things to my tastes.....Tweak away!!

[patches]

Actually, Tonya, after looking over your recipe again you're probably right!    Geesh, there's 4 cups of veggies, 4 cups of cheese, plus the sour cream and soup, so the 1/2 cup of finely chopped green pepper is barely a pinch.  Besides, it bakes for 45 minutes, so perhaps I should follow the recipe before I "tweak" it!   

[Penny]

Wow, that sounds soooo yummy!