Green Bean and Corn Casserole is a simple holiday side dish that might be even more popular than the main course! This easy recipe is made with simple ingredients like both canned and fresh veggies, cream of celery soup, cheddar cheese and more. The best part might just be the crunchy cracker topping!
Can you believe that the holidays are already here? I feel like it was just the 4th of July, then I blinked and now we’re gearing up for Thanksgiving and Christmas already. Compliment your roast turkey and ham with recipes like this veggie casserole along with Sausage Stuffing and Candied Sweet Potatoes.
Green Bean and Corn Casserole
This easy veggie casserole is perfect for both Thanksgiving and Christmas! I know it may sound strange to not serve your regular green bean casserole, but I promise that the addition of all of these veggies makes it SO much better!
Corn, mushrooms, celery and green bell pepper compliment the green beans perfectly in a medley of nutritious veggies. They all mix together in the creamy casserole that gets topped off with the BEST crunchy, buttery cracker topping!
This easy casserole recipe is going to become a fixture in your holiday routine.
Make the best corn and green bean casserole with these tips!
- I like to add slivered almonds to the top of my casserole, but you can omit them if you’d like and just stick with the crackers. I find that the almonds lend a great crunchy and chewy texture to the topping.
- Remember to drain those mushrooms, green beans, and corn! You don't want a diluted, watery casserole.
- For the best flavor and consistency, grate the cheddar cheese right off the block. It can be white or yellow since they have the same flavor. Only the colors are different!
Storage: You can keep this casserole in an airtight lid in the fridge for up to 4 days.
Reheating: Guess what? Your leftovers will reheat just fine in the microwave in 30 second intervals unti warmed through!
Freezing: This casserole freezes well without the cracker topping. After it’s baked and cooled, wrap it in a layer of plastic wrap followed by a layer of aluminum foil. It stays fresh in the freezer for up to 2 months. Just make sure it doesn’t have any crackers on top, otherwise they’ll get soggy.
Frequently Asked Questions
What kind of crackers should I use?
Butter crackers taste the best! A sleeve of Ritz crackers or anything similar to them will work.
Why do I need to grate the cheese?
Bagged shredded cheese is covered in anti-caking powder that prevents the cheese from sticking to itself and clumping. That will affect the consistency of the casserole.
Recipe Card with Ingredient Amounts and Instructions
For the Base:
- 30 ounces green beans, 2 (15 ounce) cans; French cut, drained
- 30 ounces whole kernel corn, 2 (15 ounce) cans; drained
- 9 ounces sliced mushrooms, 2 (4.5 ounce) jars; drained
- 2 tablespoons unsalted butter
- 1 cup white onion, diced
- ½ cup celery, finely diced
- ½ cup green bell pepper, diced
- 10 ½ ounces cream of celery soup
- 1 cup sharp cheddar cheese, shredded off the block
- 1 cup sour cream
- 1 teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
For the Topping:
- 1 ½ cups butter crackers, crushed (similar to Ritz crackers; 1 sleeve)
- ½ cup slivered almonds, optional
- 2 tablespoons unsalted butter, melted
- Preheat the oven to 350°F, and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the green beans, corn, and mushrooms. Set aside.30 ounces green beans30 ounces whole kernel corn9 ounces sliced mushrooms
- Heat a medium skillet over medium heat, melt the butter. Add the onion, celery, bell pepper, salt, and pepper and saute until the vegetables begin to soften. Remove from heat.2 tablespoons unsalted butter1 cup white onion½ cup celery½ cup green bell pepper1 teaspoon salt¼ teaspoon pepper
- Combine the sauteed vegetables with the green beans, corn, and mushroom mixture. Stir in the cream of celery soup, shredded cheese, and sour cream.10 ½ ounces cream of celery soup1 cup sharp cheddar cheese1 cup sour cream
- Transfer the mixture into the prepared baking dish. Top with the butter cracker crumbs and almonds (if using). Then drizzle with melted butter.1 ½ cups butter crackers½ cup slivered almonds2 tablespoons unsalted butter
- Bake for 35 to 45 minutes or until the crackers are lightly browned and the filling is bubbly. Start checking around 25 to 30 minutes just to make sure the crackers aren't getting too brown. Serve warm!
- See post for tips and storage options!