Sunday, September 23, 2018


Corn and Green Bean Casserole

  • con-corngreenbeancasserole-3

16-oz bag frozen french-style green beans or 2 cans french-style green beans, drained

16-oz bag frozen whole kernel cornor 2 cans whole kernel corn, drained

Salt and pepper to taste

⅓ C onions, finely minced,or diced green onions

10.5-oz can cream of celery soup

8-oz container of sour cream

1 C sharp Cheddar cheese, grated

1½ sleeves Ritz crackers, crushed

1 stick unsalted butter, melted

⅓ C slivered almonds


Layer beans in a greased 9-by-13-inch glass baking dish. Spread corn over top of green beans in casserole. Sprinkle generously with salt and pepper.

Add diced onion. Mix soup, sour cream and Cheddar cheese and spread over first layer. Place crackers in a zip-top bag and crush with a rolling pin. Mix crackers, butter, almonds and sprinkle over second layer.

Bake at 350 degrees for 30 to 45 minutes or until bubbly.

Note: Cooking time will have to be adjusted if using frozen or fresh vegetables rather than canned. You will have to blanch fresh veggies before using them. Do not use regular frozen green beans in this recipe, only french-style, or they don’t cook quickly enough and the rest of the casserole will be burned.

Recipe and photo courtesy of


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