Mixed Vegetable Casserole

• 1 (16 oz.) can French-style green beans
• 1 (10 oz.) can Niblets (yellow or white) corn
• 1 can English peas
• 1/2 c. grated onion
• 1/2 c. celery, chopped fine
• 1/4 c. bell pepper, chopped fine
• 1 (8 oz.) sour cream
• 1 c. grated Cheddar cheese
• salt and pepper to taste
• 1 stack Ritz crackers
• 1/2 to 1 stick margarine

1. Drain canned vegetables and mix together in very large mixing bowl.
2. In small microwavable bowl, cook onion, celery and pepper, covered, on High with 1 teaspoon water (to soften, you may want to saute).
3. Mix vegetables with all other ingredients, except crackers and margarine.
4. Pour into large oblong Pyrex dish well-greased with margarine or cooking spray.
5. Crush cracker stack and spread evenly over casserole top.
6. Melt margarine and drizzle over top.
7. Bake at 350u0b0 about 30 minutes until bubbles and top is golden crispy brown.

green beans, niblets, peas, onion, celery, bell pepper, sour cream, cheddar cheese, salt, stack, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=591551 (may not work)