Green Bean and Corn Casserole Recipe
Servings: 12 Servings
Ingredients
For the Base:
- 30 ounces green beans 2 (15 ounce) cans, drained and rinsed
- 30 ounces whole kernel corn 2 (15 ounce) cans; drained and rinsed
- 9 ounces sliced mushrooms 2 (4.5 ounce) jars; drained and rinsed
- 2 tablespoons unsalted butter
- 1 cup white onion diced
- ½ cup celery finely diced
- ½ cup green bell pepper diced
- 10.5 ounces cream of celery soup
- 1 cup sharp cheddar cheese shredded off the block
- 1 cup sour cream
- 1 teaspoon salt
- ¼ teaspoon pepper
For the Topping:
- 1 ½ cups Ritz crackers crushed
- ½ cup slivered almonds optional
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F, and lightly grease a 9x13-inch baking dish with cooking spray or butter.
- In a large bowl, combine the drained and rinsed green beans, corn, and mushrooms. Set aside.30 ounces green beans, 30 ounces whole kernel corn, 9 ounces sliced mushrooms
- Heat a medium skillet over medium heat, melt the butter. Add the onion, celery, bell pepper, salt, and pepper and sauté until the vegetables begin to soften, about 4 to 6 minutes. Remove from heat.2 tablespoons unsalted butter, 1 cup white onion, ½ cup celery, ½ cup green bell pepper, 1 teaspoon salt, ¼ teaspoon pepper
- Combine the sautéed vegetables with the green beans, corn, and mushroom mixture. Stir in the cream of celery soup, shredded cheese, and sour cream.10.5 ounces cream of celery soup, 1 cup sharp cheddar cheese, 1 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 Ritz crackers, ½ cup slivered almonds, 2 tablespoons unsalted butter
- Cover, and bake for 20 to 30 minutes. Uncover, and continue to bake for another 10 to 15 minutes until the crackers are lightly browned and the filling is bubbly.
Notes
- Adjust/lower the salt amount if needed.
- Use more butter on the topping to get good coverage while drizzling. You want the butter to cover most of the crackers.
- Store leftovers in the fridge for up to 4 days. The cracker topping will soften as it sits. Reheat in the oven or toaster oven to help the crackers get crisp again.
Nutrition Facts
Green Bean and Corn Casserole Recipe
Serving Size
1 cup
Amount per Serving
Calories
278
% Daily Value*
Fat
17
g
26
%
Saturated Fat
7
g
35
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
33
mg
11
%
Sodium
701
mg
29
%
Potassium
396
mg
11
%
Carbohydrates
25
g
8
%
Fiber
4
g
16
%
Sugar
5
g
6
%
Protein
8
g
16
%
Vitamin A
932
IU
19
%
Vitamin C
16
mg
19
%
Calcium
153
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
