Green Bean 'n' Corn Bake Recipe

4.5 2 4
Green Bean 'n' Corn Bake Recipe
Green Bean 'n' Corn Bake Recipe photo by Taste of Home
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Green Bean 'n' Corn Bake Recipe

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4.5 2 4
Publisher Photo
I serve this side dish for many occasions and holidays—it’s a must for Thanksgiving—because it goes well with many entrees. The creamy casserole includes green beans, corn, pimientos and cheddar cheese with a buttery cracker topping. If your family is like mine, there won’t be any left!
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 can (14-1/2 ounces) French-style green beans, drained
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup crushed butter-flavored crackers (about 13 crackers)
  • 2 tablespoons butter, melted

Directions

In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown. Yield: 6 servings.
Originally published as Green Bean 'n' Corn Bake in Country Extra January 2006, p51

Nutritional Facts

2/3 cup: 245 calories, 14g fat (8g saturated fat), 36mg cholesterol, 1105mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 6g protein.

  • 1 can (14-1/2 ounces) French-style green beans, drained
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup crushed butter-flavored crackers (about 13 crackers)
  • 2 tablespoons butter, melted
  1. In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture.
  2. Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown. Yield: 6 servings.
Originally published as Green Bean 'n' Corn Bake in Country Extra January 2006, p51

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MY REVIEW
janeron User ID: 1726882 152609
Reviewed Dec. 18, 2010

"I used fat free celery soup. It was too juicy and the flovor was just ok. the green beans got lost(I may have stirred it too hard) and the corn disappeared in the liquid."

MY REVIEW
Deb113 User ID: 4970355 152608
Reviewed Apr. 14, 2010

"Very good...boyfriend loved it and wanted the recipe...sounds like he keeping the recipe longer than me.....hmmmm"

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