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Company Vegetable Casserole Recipe

Company Vegetable Casserole Recipe

A neighbor passed this recipe on to me. I make the vegetable casserole for family dinners, reunions and potlucks, and the response is almost always the same when people taste it: "Can I have the recipe?" —Leora Clark, Lincoln, Nebraska
TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD:6-8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Company Vegetable Casserole

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MY REVIEW
Reviewed May. 10, 2016

"this is a great looking waaaaay easy dish to take to a church potluck or progressive dinner.

this sort of reminds me of the classic green bean casserole cause of the "cream of" soup, yum."

MY REVIEW
Reviewed Nov. 1, 2015

"Loved this! I did change it a bit though. First, I used fresh green beans and I steamed them for about 9 minutes before putting them in the mix. I also did only 1 cup of frozen corn, then did a cup of fresh peas that I happened to use (didn't cook these at all beforehand). I used a little less chopped onion as well. Also, instead of the saltines and almonds, I used herbed stuffing (the kind that is more crumbly than cubed). This was the best part! The stuffing was SO good on top of this. I would definitely recommend!"

MY REVIEW
Reviewed Nov. 28, 2013

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

MY REVIEW
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!"

MY REVIEW
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. :)"

MY REVIEW
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."

MY REVIEW
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 -"

MY REVIEW
Reviewed Nov. 4, 2010

"VERY GOOD!!! i used fresh green beans - steamed them first till tender crisp."

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