Buffet Vegetable Casserole - cooking recipe

Ingredients

1 (16 oz.) can French beans
1 (16 oz.) can bean sprouts
1 (8 1/2 oz.) can white Shoe Peg corn
1 c. chopped celery
1/2 c. chopped onion
1/2 c. grated sharp cheese
1/4 c. chopped green pepper
1/2 c. sour cream
1 can mushroom soup
1 can water chestnuts, sliced
salt and pepper
1/2 (10 oz.) box Cheese Nips
1/4 c. sliced almonds
1/2 stick margarine

Preparation

Drain beans, chestnuts and corn.
Mix first 12 ingredients and place in large buttered casserole.
Crumble 1/2 of Cheese Nips and mix with 1/2 stick butter or margarine and 1/4 cup sliced almonds. Place atop casserole.
Bake at 350\u00b0 for 40 minutes.
Serves 12.