Make this creamy side dish when you’re boondocking and short of fresh vegetables. It’s also substantial enough to be a vegetarian main dish. The more vegetables, the more colorful the casserole. Try carrots, peas, mushrooms, quartered artichoke hearts, white and yellow corn, Mexicorn, mixed Chinese vegetables, French and cut green beans etc. Canned vegetables not recommended for this recipe include beets, zucchini in tomato sauce, creamed corn, potatoes , baby corn or starchy beans (such as kidney or garbanzo beans).
4 cans, 15 ounces each, different vegetables
Medium onion, finely chopped
2 medium ribs celery, finely chopped
1 can condensed cream of celery soup
8-ounce carton of sour cream (1 cup)
1 cup grated yellow cheese such as cheddar
1 sleeve round buttery crackers, crushed
1 stick butter, melted
Drain vegetables. Spray a 9 X 13-inch casserole and mix vegetables in it. Scatter chopped onion and celery on top. In a bowl whisk soup and sour cream until smooth. Fold in grated cheese. Spread evenly over the casserole.
Use your hands to crush the unopened sleeve of crackers. Sprinkle over the casserole and drizzle with melted butter. Bake at 350 degrees 35 to 45 minutes or until golden on top and bubbly in the center.
Cook's note: the more finely you chop the onion and celery, the more tender they will be. Coarsely cut, they'll remain crunchier.
See Janet Groene's monthly columns in Family Motor Coaching magazine. More of her RV-ready recipes are posted at http://www.CampAndRVCook.blogspot.com