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Simple Veg-All Casserole

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“We have this casserole every Thanksgiving. The original recipe called for water chestnuts, but my family hates them so I left them out.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 3 (16 ounce) cans Veg-All, drained
  • 12 cup onion, chopped
  • 1 (8 ounce) carton sour cream
  • 2 (10 1/2 ounce) cans cream of celery soup
  • 1 12 cups shredded cheddar cheese
  • salt and pepper
  • 1 cup crushed buttery cracker, we use Ritz
  • 12 cup butter, melted

Directions

  1. 1. Butter a 13x9" baking dish. Layer Veg-All in the bottom. Mix next 5.
  2. ingredients and pour over Veg-All. Combine crumbs and melted butter and pour.
  3. over top of casserole. Bake for 45 minutes in a 350º oven.

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