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Green Bean and Corn Casserole Recipe

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This recipe for Green Bean and Corn Casserole is from Sweet Tea on the Front Porch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (16oz.) French-style green beans
1 can (16 oz.) small-kernel (shoepeg) corn
1 can (8 oz.) sliced water chestnuts
1/2 medium onion, chopped
1 can cream of celery soup
1/2 cup sour cream
1/2 cup grated Cheddar cheese
salt and pepper to taste
1-1/2 cups cracker crumbs (such as Ritz)
1/2 cup sliced toasted almonds
1/4 cup butter, melted
Directions:
Directions:
Combine green beans, corn, water chestnuts and onion. In medium mixing bowl combine soup, sour cream and cheese. Pour soup mixture into vegetables and stir to lightly coat. Season with salt and pepper to suit your taste. In a small mixing bowl combine cracker crumbs, toasted almonds and melted butter. Spray a 2-1/2 quart baking dish with Pam. Pour the vegetable-soup mixture into prepared dish and sprinkle with crumb mixture. Bake uncovered at 350º for 30-35 minutes, or until lightly browned on top and bubbling.

Crumb mixture:
Mix cracker crumbs, toasted almonds and melted butter.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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