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Green Bean ‘n’ Corn Bake

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!—Christy Hughes, Sunset Beach, North Carolina
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings


  • 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


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

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  • janeron
    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.

  • Deb113
    Apr 14, 2010

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

  • accessdenied6875
    May 30, 2008

    No comment left

  • carlybrehm
    Nov 22, 2007

    No comment left