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Mom's Green Bean Vegetable Casserole

Reviewed: Nov. 18, 2012
We actually cover this dish with aluminum foil and wait until the soup mixture is at a good bubble. We then remove the foil and let the crackers brown. This helps cook the onions(we use shallots)so they are not crunchy. But then we also put the soup mix on the bottom with the veggies on top. Substitute frozen(well thawed and drained)french cut green beans. And shoepeg corn if you can find it.
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Shoepeg Corn Casserole

Reviewed: Nov. 15, 2011
With changes, a 5 star recipe. 1 shallot minced 1lb. freshly grated sharp cheddar cheese 2 cans shoepeg corn, drained(frozen if you can find it) 2 16 oz bags frozen French cut green beans(defrosted and well drained) 2 cans cream of celery soup 8 oz. sour cream 1/2 cup cream cheese 4 cups crushed Ritz crackers 1 cup melted butter Mix soup, sour cream, cream cheese and minced shallot, spread in bottom of large cassarole dish. Pour 1/2 of cheese on top of soup mixture. Layer corn and green beans. Sprinkle remaining cheese on top. Spread crackers on top of cheese and drizzle melted butter on top of crackers. Bake at 350F covered with foil until bubbly. Remove foil and bake until crackers brown.
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Slovak Easter Cheese (Cirak)

Reviewed: Apr. 20, 2011
Thank you. I made this when I was growing up in a Byzantine Catholic church. It is long since gone. I forgot the recipe. The only thing different is that we would take cloves and decorate the cheese with a cross.
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8 users found this review helpful

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