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Green Bean and Corn Casserole
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Description
An absolutely delicious and easy casserole that is the perfect complement to any main course! My mom always makes this for our golf tournament cookouts and everybody raves, so it now has a permanent home in my recipe box!
Ingredients
- 14 ounces, weight Canned French Style Green Beans, Drained
- 11 ounces, weight Canned White Shoepeg Corn, Drained
- 1 cup Sour Cream
- 10-½ ounces, weight Canned Cream Of Celery Soup
- 3 stalks Celery, Chopped
- 1 whole Small Yellow Onion, Chopped
- ½ cups Cheddar Cheese, Shredded
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 22 pieces Ritz Crackers, Crushed
- 2-¼ ounces, weight Package, Sliced Almonds
- 4 Tablespoons Butter Or Margarine, Melted
Preparation
Preheat oven to 350 degrees.
In a large bowl, combine green beans, corn, sour cream, soup, celery, onion, cheese, salt and pepper. Mix until all ingredients are blended well.
Grease a large casserole dish, and pour in mixture from the bowl.
Mix cracker crumbs and almonds together and sprinkle on top. Pour melted butter over cracker and almond mixture.
Bake at 350 degrees for 30-40 minutes, or until topping is slightly browned and casserole is bubbling.
(This is also very easy to make into a low-fat and very healthy version! Just use fat free sour cream and cheddar cheese, as well as the Healthy Request version of the soup. Omit the crackers, almonds and butter and just sprinkle 1/2 cup crushed corn flakes on top instead!)
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baltobetsy on 5.12.2010
It wouldn’t be Christmas at our house without this stuff. We add sliced water chestnuts also. Mmmm.