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Makeover Corn 'n' Green Bean Bake Recipe

Makeover Corn 'n' Green Bean Bake Recipe

The result of our makeover is a delicious, creamy, cheesy casserole perfect for any night of the year. While the original is so decadent that you might make it only for those really special occasions, the Makeover Corn 'n' Green Bean Bake is great year round, yet tasty enough for those festive times, too.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:12 servings


  • 3-1/2 cups frozen corn, thawed
  • 2 cans (14-1/2 ounces each) French-style green beans, drained
  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup (8 ounces) plain yogurt
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 small green pepper, chopped
  • 2 cups crushed reduced-fat butter-flavored crackers (about 50 crackers)
  • 1/3 cup reduced-fat butter, melted


  • 1. In a large bowl, combine the first nine ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • 2. Toss the cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts

3/4 cup: 241 calories, 11g fat (6g saturated fat), 32mg cholesterol, 679mg sodium, 30g carbohydrate (7g sugars, 3g fiber), 8g protein.

Reviews for Makeover Corn 'n' Green Bean Bake

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joanholmes User ID: 4825932 156747
Reviewed Nov. 7, 2013

"Whenever I make this,I cook it in the microwave uncovered for 10 minutes. This way it frees up my regular oven for the turkey or rolls. Been doing this for years. Comes out just fine..I'm sorry, I meant the original green bean casserole without the corn or sour cream. Sorry."

dmc1019 User ID: 4494265 170083
Reviewed Nov. 25, 2010

"Even this makeover recipe is too rich. I made this today for Thanksgiving in place of green bean casserole. That was a mistake, we couldn't eat it. I made it exactly per recipe, cooked it for 45 min, and it was nice & bubbly. However, the onions peppers and corn were way undercooked. I won't be making this again, but if you want to try it I would recommend cooking the onions, peppers & celery first in saute pan until tender. Also, I did not like the frozen corn, too tough. I would also substitute canned corn (the summer crisp). Maybe decrease the amount of sour cream also."

trudi.taylor User ID: 1325952 172449
Reviewed Nov. 18, 2010

"I never made things with 'Butter favored crackers' but finally I read people use Ritz Crackers! Haven't made this yet but I printed it up."

shrl2008 User ID: 3584702 169154
Reviewed Nov. 6, 2010

"What kind of flavored crakers do you use?"

ErinsGrammy User ID: 3580693 156746
Reviewed Dec. 3, 2008

"To make this even lighter, what about sprinkling cracker crumbs, then spraying them with the no-calorie butter spray? I think it will be worth a try, and it's not a change written in stone. If it doesn't work as well, then back to the original instructions."

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