Buffet Vegetable Casserole

• 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

1. Drain beans, chestnuts and corn.
2. Mix first 12 ingredients and place in large buttered casserole.
3. Crumble 1/2 of Cheese Nips and mix with 1/2 stick butter or margarine and 1/4 cup sliced almonds. Place atop casserole.
4. Bake at 350u0b0 for 40 minutes.
5. Serves 12.

beans, bean sprouts, white shoe peg corn, celery, onion, cheese, green pepper, sour cream, mushroom soup, water chestnuts, salt, box cheese, almonds, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=648054 (may not work)