2 cans Veg-All

2 cans cream of celery soup

1 (8oz) sour cream

Slivered almonds

1 & 1/4 cup shredded cheddar cheese

1/2 cup onions, chopped

2 sticks margarine

Drain Veg-All and put in large casserole dish. Mix next 4 ingredients and spread over vegetables.

Crush 2 stacks Hi Ho crackers and put on top of mixture. Melt 2 sticks of margarine and pour over top. Top with slivered almonds. Bake 350 degrees for 45 minutes.

Recipe by Joyce Pulley

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