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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


  • 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


  • 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.

Reviews for Company Vegetable Casserole

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Mary User ID: 8991442 258366
Reviewed 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."

Psalm127-3 User ID: 7749892 248076
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."

PrplMonky5 User ID: 6612040 236134
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!"

CallieJill User ID: 6124596 20649
Reviewed Nov. 28, 2013

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

lobster15 User ID: 7218441 21305
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!"

susnan User ID: 4129354 10793
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. :)"

susnan User ID: 4129354 12283
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."

Cookiemaster13 User ID: 5422007 10792
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 -"

Hannah0418 User ID: 1795891 11380
Reviewed Nov. 4, 2010

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

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