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Creamed Vegetable Casserole


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Cuisine: American Vegetarian

Perfect for: Potlucks, family dinners.
Make and take: Bake ahead of time and carry warm. Or assemble everything except the potato chip topping. At your destination, top with chips and bake.
Made famous by: Bonnie Hart Bright of Atlanta, who got the recipe from her grandmother Pat Montgomery. "This was always a hit at family functions and social gatherings. We always would hope that Grandma would make it, " Bright said. Now, "When we have it, we feel the presence of Grandma Pat."

Hands on time: 10 minutes  Total time: 50 minutes  Serves: 4

Ingredients:

    2 (10 3/4-ounce) cans condensed cream of celery soup
    2 (4-ounce) cans sliced mushrooms, drained
    1 (16-ounce) package frozen English (tiny sweet) peas
    1 cup slivered almonds
    2 (6- or 8-ounce) cans sliced water chestnuts, drained
    1 to 2 cups crushed potato chips (a 6-ounce bag yields about 2 cups crushed chips)

Instructions:

Preheat oven to 350 degrees. In a large bowl, combine the soup, mushrooms, peas, almonds and water chestnuts. Spoon into a lightly greased 2-quart casserole dish. Top with crushed potato chips. Bake for 30 to 40 minutes, uncovered, until casserole is bubbling and topping is slightly browned

Notes:

Tip: For a family supper, halve the recipe.

Nutrition:

Per serving: 398 calories (percent of calories from fat, 23), 21 grams protein, 58 grams carbohydrates, 18 grams fiber, 11 grams fat (2 grams saturated), 5 milligrams cholesterol, 813 milligrams sodium.

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