Vomit Casserole

 

By Mary Evelyn Buchmann

 

1 can French green beans

 

1 can cream of celery soup

 

cup grated cheddar cheese

 

salt

 

1 stick margarine

 

1 can shoe peg corn

 

cup sour cream

 

cup finely chopped onion

 

1 roll Ritz crackers crushed

 

cup slivered almonds

 

Drain cans of veggies. Mix beans and corn, put in greased casserole dish. Mix soup, sour cream, cheese, onion and salt and spread over corn and beans. Mix melted margarine with crackers and almonds. Spread on top. Cooked uncovered at 350 for 45 minutes.