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