Vomit Casserole


By Mary Evelyn Buchmann


1 can French green beans


1 can cream of celery soup


cup grated cheddar cheese




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.