Easy Vegetable Casserole
  • 1 16ounce can whole-kernel corn, drained1 15-ounce can red kidney beans, drained1 2-ounce jar diced pimiento, drained2 large tomatoes, chopped2 tablespoons ripe olives, sliced
  1. Drain beans and corn and mix in casserole dish
  2. Stir in remaining ingredients except crackers
  3. Sprinkle crackers over all and dot with butter or margarine
  4. Bake about 30 minutes at 350 degrees, or unt