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Green Bean ‘n’ Corn Bake

Total Time

Prep: 15 min. Bake: 30 min.

Makes

6 servings

I serve this side dish for many occasions and holidays—it’s a must for Thanksgiving—because it goes well with many entrees. The creamy casserole includes green beans, corn, pimientos and cheddar cheese with a buttery cracker topping. If your family is like mine, there won’t be any left!—Christy Hughes, Sunset Beach, North Carolina

Ingredients

  • 1 can (14-1/2 ounces) French-style green beans, drained
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup crushed butter-flavored crackers (about 13 crackers)
  • 2 tablespoons butter, melted

Directions

  1. In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture.
  2. Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.

Nutrition Facts

2/3 cup: 245 calories, 14g fat (8g saturated fat), 36mg cholesterol, 1105mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 6g protein.

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