Trying to beef up my vegetable section for Thanksgiving!! This one is from our Parker, Colorado church cookbook (by Cindy Decker). I have made it many times for holiday dinners. It is a favorite.
1 can French style green beans, drained
1 can water chestnuts, chopped and drained
1 can shoe peg (white) corn, drained
Empty above cans into a 9X9 casserole
In a separate bowl, mix together the following:
1 cup sour cream
1 medium onion, chopped
1 cup grated cheddar cheese
Spread over the top of the vegetable mixture.
6 Tbs. Melted butter
1 tube Ritz crackers crushed
1/2 tsp. garlic powder
Mix together and spoon on top of casserole.
Bake at 350 for 40 minutes or until bubbly