Many years ago, my Ed and I were attending a dinner at some event and a dish similar to this was served. Since then I have tried several recipes, but the one shared with us today by Shelby Whitfield of Mt. Bethel Baptist Church is more like that one than others I’ve tried.

Mt. Bethel is a growing church in Belton, and on a recent Sunday, attendance was around 500. Ron Culbertson is pastor of Mt. Bethel, part of Saluda Baptist Association. Shelby has been a member of the church for six years. After she and her husband David were married, they went to Bethany Baptist Church. After the death of her husband from cancer in 2001, Shelby joined Mt. Bethel.

One program Mt. Bethel has is the Teen Kids activity on Wednesday evenings, when Shelby is a teacher for the 4-to-6-year-olds. The children have Bible study, an outdoor activity and a snack.

Shelby and her late husband had two children. Their older son David and his wife Allison have three children, and their son Randy has two children. Both families live near Shelby.

A few weeks ago, Shelby retired from Timken Company, a Honea Path company that makes industrial products. In addition to her work, Shelby enjoys working in the yard. She lives alone since her husband’s death and says she doesn’t especially like cooking but does it anyway. However, she does enjoy cooking a couple of nights a week when she prepares dinner for her nearby children because of their work schedules.

The Vegetable Casserole recipe Shelby is sharing with us is from her sister, Betty Hamby, also of Belton. Shelby says her sister Betty, a stay-at-home mom, “loves helping people, even in ways she doesn’t realize.”

This dish is easily put together, requiring only the chopping of the celery and onion and crushing of the crackers. It can be prepared in the morning, tucked into the refrigerator, then baked when you get home from church as an important part of … Sunday Dinner.

Vegetable Casserole

1 14- or 15-ounce can mixed vegetables, drained
1 8-ounce can chopped water chestnuts, drained
1 cup chopped celery
1 cup chopped onions
¾ cup mayonnaise
1 10¾-ounce can cream of chicken soup
1 cup sharp grated cheese
1 tube (about 35) butter crackers
1 stick (8 tablespoons) butter

Preheat oven to 350 degrees. Melt butter and crush the crackers. Mix and set aside.

Combine remaining ingredients and place in 2-quart casserole. Top with the cracker-butter mix. Bake for 30 minutes.