Green Bean Corn Casserole Recipe

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Dawn Harvey of Danville, Pennsylvania writes, "This is a classic church-social casserole, which has become a family favorite, even with my extended family. I reduced fat in many of the ingredients and find that it still has a very satisfying flavor that everyone loves."
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:7 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 7 servings


  • 1 can (10-3/4 ounces) reduced-fat condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/2 cup finely chopped onion
  • 1 package (16 ounces) frozen French-style green beans, thawed
  • 2 cups frozen corn, thawed
  • 1/4 cup crushed reduced-fat cheese crackers
  • Refrigerated butter-flavored spray

Nutritional Facts

3/4 cup: 178 calories, 7g fat (4g saturated fat), 18mg cholesterol, 454mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.


  1. In a large bowl, combine the soup, sour cream, cheese and onion. Stir in the beans and corn. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
  2. Uncover; sprinkle cracker crumbs around the edges. Spritz several times with butter-flavored spray. Bake 10-15 minutes longer or until heated through and edges are lightly browned. Yield: 7 servings.
Originally published as Green Bean Corn Casserole in Light & Tasty February/March 2005, p49

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