Set oven to 300 degrees.
Drain and pour beans and corn in bottom of 2 qt. baking dish. Sprinkle with pepper.
Using a 10" skillet, saute onion in butter until translucent. Remove from heat and blend in the sour cream, cream of celery soup, and cheddar cheese. Pour over top of vegetables. Smooth to edges of dish.
Next, pour melted butter or margarine over the top and add the crushed crackers. Sprinkle almonds over the top.
Bake uncovered for 45 mins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 240 | ||
Calories from Fat: 204 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 54.7mg | 17 % | |
Sodium 375.3mg | 13 % | |
Potassium 129.3mg | 3 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.3g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
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