Company Vegetable Casserole
Total TimePrep: 10 min. Bake: 35 min.
- 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
- In a large bowl, combine the beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish.
- Combine the butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
Nutrition Facts3/4 cup: 221 calories, 15g fat (7g saturated fat), 27mg cholesterol, 679mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 5g protein.
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Dec 20, 2016
Oh, yuck!!! I followed this to the letter and it was bland, bland. I had too much for the original casserole bowl, so cooked the extra for our dinner and it wouldn't get hot in the middle (i.e., don't bake this in a cass. bowl), so continued cooking till it was done. It was MUSH. Again, yuck. At company dinner next day added herbs & S & P, & cooked it in 9x11, & at 40 min. it was hot in center so set it on table. Not mush this time, but BLAND, BLAND. Three quarters of it was thrown out because you can't reheat it or it'll turn to mush, ditto freezing it, so it is one bad recipe. Normally anything with sour cream is going to be good, but this was a mega fail.
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.
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!
Nov 28, 2013
Evpicky eaters love this! A standard at family get - togethers
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!
Nov 16, 2012
Just to clarify...I don't cut the amount of green beans in half. I cut each green bean itself. :)
Nov 16, 2012
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.
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 -
Nov 4, 2010
VERY GOOD!!! i used fresh green beans - steamed them first till tender crisp.