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

Corn 'n' Bean Bake Recipe

Publisher Photo
Surprise your family when you put this green bean dish with a twist on the table. Whole kernel corn and buttery crackers bring a new taste to this creamy casserole. —Nellie Perdue, Summer Shade, Kentucky
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 1 package (16 ounces) frozen cut green beans
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)

Nutritional Facts

3/4 cup equals 222 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 820 mg sodium, 22 g carbohydrate, 4 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine the beans, corn, soup and 1/2 cup cheese. Spoon into a greased 2-qt. baking dish. Top with crackers and remaining cheese.
  2. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 6 servings.
Originally published as Corn 'n' Bean Bake in Quick Cooking November/December 2001, p11

Nutritional Facts

3/4 cup equals 222 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 820 mg sodium, 22 g carbohydrate, 4 g fiber, 7 g protein.

Reviews for Corn 'n' Bean Bake

AVERAGE RATING
   (2)
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5 Star
 (2)
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MY REVIEW
Reviewed Dec. 23, 2010

What a tasty dish. I receive so many requests for the recipe whenever I make it. Even my picky little son asks for seconds!

MY REVIEW
Reviewed Oct. 9, 2009

So simple to make! Easy to double, easy to customize to your own tastes. I use no salt corn and Healthy Request soup. Bakes up great, travels well and every one likes it. Heats up nicely the next day, too. It's a keeper!

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