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Makeover Corn 'n' Green Bean Bake Recipe

Makeover Corn 'n' Green Bean Bake Recipe photo by Taste of Home

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The result of our makeover is a delicious, creamy, cheesy casserole perfect for any night of the year. While the original is so decadent that you might make it only for those really special occasions, the Makeover Corn 'n' Green Bean Bake is great year round, yet tasty enough for those festive times, too.

This recipe is:

Healthy

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Makeover Corn 'n' Green Bean Bake Recipe

Prep: 20 min. Bake: 40 min.

Yield: 12 Servings

20 40 60

Ingredients

3-1/2 cups frozen corn, thawed
2 cans (14-1/2 ounces each) French-style green beans, drained
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup (8 ounces) reduced-fat sour cream
1 cup (8 ounces) plain yogurt
1 cup (4 ounces) shredded sharp cheddar cheese
1 large onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 cups crushed reduced-fat butter-flavored crackers (about 50 crackers)
1/3 cup reduced-fat butter, melted

Directions

In a large bowl, combine the first nine ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Toss the cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 3/4 cup equals 241 calories, 11 g fat (6 g saturated fat), 32 mg cholesterol, 679 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Makeover Corn 'n' Green Bean Bake in Light & Tasty October/November 2007, p8

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Makeover Corn 'n' Green Bean Bake

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Reviewed on Nov. 25, 2010 by dmc1019

Even this makeover recipe is too rich. I made this today for Thanksgiving in place of green bean casserole. That was a mistake, we couldn't eat it. I made it exactly per recipe, cooked it for 45 min, and it was nice & bubbly. However, the onions peppers and corn were way undercooked. I won't be making this again, but if you want to try it I would recommend cooking the onions, peppers & celery first in saute pan until tender. Also, I did not like the frozen corn, too tough. I would also substitute canned corn (the summer crisp). Maybe decrease the amount of sour cream also.

Reviewed on Nov. 18, 2010 by trudi.taylor

I never made things with 'Butter favored crackers' but finally I read people use Ritz Crackers! Haven't made this yet but I printed it up.

Reviewed on Nov. 06, 2010 by shrl2008

What kind of flavored crakers do you use?

Reviewed on Dec. 03, 2008 by ErinsGrammy

To make this even lighter, what about sprinkling cracker crumbs, then spraying them with the no-calorie butter spray? I think it will be worth a try, and it's not a change written in stone. If it doesn't work as well, then back to the original instructions.