Mixed Vegetable Crock-Pot

by Debbi DeSisto

Try this for your holiday dinners, put it in the crock and forget about it.

1 can French style green beans, drained
1 can white corn, drained
1 can sliced water chestnuts, drained
1/4 to 1/2 cup butter, melted
1 can cream of celery soup
1 cup sour cream
1 medium onion, diced
1 cup grated cheese
1 tube crushed Ritz crackers

Layer green beans, corn and water chestnuts in the bottom of your slow cooker. Combine celery soup, sour cream, onion and grated cheese. Spread over top of vegetables. Sprinkle with salt and pepper to taste. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Top with melted butter and Ritz cracker.

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