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Company Vegetable Casserole Recipe
Company Vegetable Casserole Recipe photo by Taste of Home

Company Vegetable Casserole Recipe

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A neighbor passed this on to me. I make my casserole for family dinners, reunions and potlucks, and the response is almost always the same when people taste it—"Can I have the recipe?" I grew up as the oldest of seven children...I've been cooking for 67 of my 78 years. For 50 years, I worked as a beautician. Now, I'm a retired widow with four grown children.
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 6-8 servings


  • 1 can (14-1/2 ounces) cut green beans, drained or 2 cups frozen cut green beans, thawed
  • 1 can (15-1/4 ounces) whole kernel corn, drained or 2 cups cooked fresh or frozen whole kernel corn
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup sour cream
  • 1/2 shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/4 cup butter, melted
  • 3/4 cup saltine crumbs
  • 1/4 cup sliced almonds, toasted


  1. In a large bowl, combine the beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish.
  2. Combine the butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Company Vegetable Casserole in Country Woman July/August 1993, p31

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Reviewed Nov. 28, 2013

"Evpicky eaters love this! A standard at family get - togethers"

Reviewed Apr. 18, 2013

"I made this recipe exactly the way it calls for and it turned out absolutely delicious!!! I am very picky with veggies and this was so good I wanted to eat the whole dish by myself!"

Reviewed Nov. 16, 2012 Edited Feb. 27, 2014

"Just to clarify...I don't cut the amount of green beans in half. I cut each green bean itself. :)"

Reviewed Nov. 16, 2012 Edited Feb. 27, 2014

"This is an excellent and quick casserole. I prefer to cut the green beans in half. A can of cut green beans with shellie beans also works. Since my husband can't eat nuts, I omitted the almonds."

Reviewed Apr. 1, 2012

"What a great new recipe to add to my recipe book. Very simple and delicious. I substituted a splash of 1/2 & 1/2 for the sour cream (my husband does not like sour cream) and added a 1/2 cup of fresh diced mushrooms. I also omitted the almonds. Definately a keeper -"

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