Drain and mix French cut beans and Shoe Peg corn.
Spread in 8 x 8-inch casserole dish.
Mix cream of celery soup, sour cream and shredded Cheddar cheese.
Pour over beans and corn.
Spread Ritz cracker crumbs over mixture.
Pour melted butter over crackers and bake at 350\u00b0 for 40 minutes.
Melt oleo and mix with 1 1/2 cups crushed Ritz cracker crumbs (save half for topping).
Put rest of ingredients in shallow buttered dish and top with remaining cracker crumbs.
Bake at 350\u00b0 for 30 minutes.
Mix
butter,
salt, pepper, flour and milk.
Cook until smooth and
bubbly.
Boil 1 minute, stirring constantly.
Add corn
and eggs.
Pour into greased dish and sprinkle with Ritz cracker crumbs.
Bake at 350\u00b0 for 30 minutes.
Divide out crackers into two separate servings of 1/2 cup and 1/4 cup.
In a bowl combine cream corn, corn, egg yolks, 1/2 cup crackers, 2 tbsp butter, sugar, salt and pepper. Stir well.
In separate bowl, beat egg whites until peaks form. Fold egg whites into corn mixture.
Pour mixture into greased baking dish.
In small bowl combine remaining crackers and 1 tbsp butter and mix well. Top baking dish with cracker mixture.
Bake in a preheated 350\u00b0F oven for 30 minutes.
Serve.
Combine corn, green beans, celery, green pepper, onion, grated cheese, sour cream and cream of celery soup.
Salt and pepper to taste.
Pour into 2-quart casserole dish.
Mix Ritz crackers and melted margarine.
Sprinkle over casserole.
Bake at 350\u00b0 for 45 minutes.
Drain green beans and corn.
Combine green beans, corn, sour cream, peppers, onions, celery, celery soup, cheese, salt and pepper.
Pour into lightly greased 2-quart casserole dish.
Melt 1/2 stick margarine and combine with Ritz cracker crumbs. Sprinkle over casserole.
Bake at 350\u00b0 for 1 hour.
Serves 8.
Mix drained beans and corn in casserole.
Combine soup, sour cream, cheese, onion and salt and spread over vegetables.
Mix melted butter with crushed Ritz crackers and almonds.
Spread on top and bake for 30 to 40 minutes at 350\u00b0.
Serves 6 to 8.
In a 9x11 casserole dish, DRAIN AND put both cans beans on bottom, then DRAINED corn on top of beans In separate bowl, mix sour cream and cream of celery soup together, spread mixture over top of corn, then add the cheese on the top.
melt butter in small bowl and add crushed ritz, stir until butter is all soaked up.
Sprinkle ritz topping over casserole then bake uncovered for 40 minutes at 350 degrees.
Note: slivered almonds on top is also good.
Mix first 7 ingredients in casserole dish.
Melt butter set aside.
Crush stack of Ritz Crackers into melted butter.
Top casserole with Cracker mixture.
Bake at 350 degrees for 45 minutes.
Add cheese, flour, salt, pepper, beaten eggs, sugar and butter to corn in a large\tmixing bowl.
Slowly pour in heated milk, stirring often.
Pour
into
a
greased,
2 quart, round casserole dish.
Top with cracker crumbs.
Bake at 350\u00b0 for 45 minutes until firm.
Cook squash as usual.
Saute onion and green pepper in oleo. Mix with cooked, drained squash.
Beat egg.
Mix with creamed corn.
Mix with other ingredients.
Pour into greased casserole. Sprinkle with Ritz cracker crumbs on top.
Bake 1 hour at 350\u00b0.
Set aside the cracker and butter, and combine the rest of the ingredients in a large mixing bowl and mix well. Spread mixture into a long baking dish. Cover with Ritz Cracker crumbs. Next swirl melted butter over the top of the crackers. Bake at 350\u00b0 until top is brown and vegetables are done. Best if vegetables are slightly crisp. Leftovers are great and this freezes wonderfully.
Drain
corn
well.
Add
sour
cream, grated cheese and onion to corn and mix.
Pour in 9 x 13-inch Pyrex dish.
Cover with Ritz
cracker
crumbs and squeeze liquid butter over the crumbs or
melt
3/4
stick
of butter and pour over the top. Bake at 350\u00b0 about 30 minutes.
Drain green beans and corn.
Mix with soup, sour cream and onion.
Place in oven casserole dish.
Cover top with Ritz cracker crumbs and shredded cheese.
Bake at 350\u00b0 in oven for 20 to 30 minutes.
Mix egg and milk.
Pour mixture and mix with corn.
Mix in crumbled cra ckers to soak up moisture. Cover top of casserole with cracker crumbs and dot with butter.
Bake 1 hour at 375 degrees.
Beat egg whites with cream of tartar, adding 1 cup sugar as you beat the eggs.
Fold in Ritz cracker crumbs, 3/4 cup pecans and vanilla.
Mix well.
Pour into a greased 9-inch pie pan.
Bake at 350 F for 25 minutes.
Cool.
Mix together Cool Whip and brown sugar.
Spread onto cooled pie.
Sprinkle with 1/4 cup chopped pecans.
Refrigerate for several hours.
Cut and serve.
Combine all ingredients except margarine and cracker crumbs. Add salt and pepper to taste.
Pour into a 2-quart casserole. Melt margarine and stir in cracker crumbs.
Sprinkle on top of casserole.
Bake at 350\u00b0 for 45 minutes.
Fry bacon, drain and set aside. Cook onion and green pepper in 3 tablespoons of the bacon drippings then add cracker crumbs to the skillet with the green pepper and onions and brown just a little. Set this aside. Combine corn, eggs, pimentos, milk, salt and pepper (mixing with a spoon) and pour into sprayed 2 quart casserole dish. Sprinkle green peppers, onion and cracker crumbs over the top. Next, sprinkle on the cheese and crumble the bacon slices on the cheese.
Bake in preheated 350 degree oven for 45 to 50 minutes.
Mix broccoli and corn with onion, soup, mayonnaise, cheese and eggs.
Put in greased casserole dish and top with Ritz cracker crumbs.
Bake at 300\u00b0 for about 45 minutes.
Mix corn, beans, sour cream, cream of celery soup, green onions, Cheddar cheese and salt.
Put in a baking dish.
Cover top with Ritz cracker crumbs.
Melt butter and pour over.
Sprinkle almonds on top.
Bake at 350\u00b0 until crackers brown, approximately 20 to 30 minutes.