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Green Bean 'n' Corn Bake Recipe

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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!

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Green Bean 'n' Corn Bake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6 Servings

15 30 45

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

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.
Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown. Yield: 6 servings.

Nutritional Facts 1 serving (2/3 cup) equals 245 calories, 14 g fat (8 g saturated fat), 36 mg cholesterol, 1,105 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Green Bean 'n' Corn Bake in Country Extra January 2006, p51

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Reviews for Green Bean 'n' Corn Bake (2)

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Green Bean 'n' Corn Bake

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Reviewed on Dec. 18, 2010 by janeron

I used fat free celery soup. It was too juicy and the flovor was just ok. the green beans got lost(I may have stirred it too hard) and the corn disappeared in the liquid.