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Green Bean Corn Casserole

 Green Bean Corn Casserole
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."
7 ServingsPrep: 10 min. Bake: 35 min.


  • 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


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