a bid for holiday harmony

Now more than any other time of the year our thoughts turn to gathering at the table. Whether you’re playing host or traveling, food again is the excuse for the togetherness. So who wants to spoil the season with what the folks at Iron Chef might call Battle Vegetables? In an effort to bring peaceful holiday meals to moms everywhere I hope to offer some easy side dishes this month that your kids might like to make … and eat!

I got this one from Jennifer Benes, wife of former Cardinals pitcher Andy Benes, when I did a story on her family and how they cook together. It never really had a name, but her oldest always called it “that good casserole,” so that’s what it is. Easy and yummy. Feel free to put “low-fat” in front of any of the ingredients. I’ve substituted cream of mushroom and cream of chicken soups for the cream of celery. Make it ahead and keep it in the fridge until oven time. Avoid the microwave … the topping won’t get crunchy.

“That good casserole”
1 15-ounce can corn, drained
1 14-ounce can cut green beans, drained
½ cup sour cream
1 cup shredded cheddar cheese
1 10.5-ounce can cream of celery soup
1 sleeve Ritz crackers (about 36 crackers), crushed
1 stick melted butter or margarine

Preheat oven to 350 degrees. Mix corn and green beans, layer at the bottom of a casserole dish. Combine sour cream, soup and cheese. Pour over vegetables. Stir crackers into butter until butter is absorbed. Sprinkle crumbs over top of casserole. Bake covered for 45 minutes.