https://2666.iga-web.com/Recipes/Detail/4231/
Yield: 8 servings
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In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter until tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired. Transfer to a 2-quart baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake, uncovered, at 350 for 25-30 minutes or until bubbly.
Please note that some ingredients and brands may not be available in every store.
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