Ingredients
1 can (15 ounces) cut green beans, draine, d or
2 cup frozen cut green beans, thawed
1 can (15 ounces) whole kernel corn, drai, ned or
2 cup cooked fresh or frozen whole kernel, corn
1 can (10-3/4 ounces) condensed cream of, celery soup, undi
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 cup butter ormargarine, melted
3/4 cup saltine crumbs
1/4 cup sliced almonds, toasted
Directions
In a bowl, combine beans, corn, soup, sour cream, cheese and onion.
Pour into an ungreased 2-qt. baking dish. Combine butter, crumbs and
almonds, sprinkle over vegetables. Bake uncovered @ 350 for 35-40
minutes or until bubbly. Yeald: 6-8 sevings From the files of Al
Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Company Vegetable Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into history, at least as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, these, early cook books were just simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During the time of the Romans a roman called Apicius wrote a number of documents describing recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient chefs used a good variety of aromatic flavors, including a few you will know such as thyme, rue and asafoetida. Over the next few hundred years, the powerful and rich houses competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down popular recipes of the day. When we get to the 20th century, cook books were in great demand, mostly due to more people being able to read, people having increased leisure time and having more money. |
We hope you enjoy this Company Vegetable Casserole recipe.
