Corn And Bean Casserole
A comforting casserole combining sweet corn, tender green beans, and creamy celery soup, topped with melted Cheddar cheese. This dish offers a delightful blend of flavors and textures, making it perfect for family dinners or potlucks that appreciate hearty, veggie-filled sides.
Ingredients
Instructions
- Combine all ingredients in a bowl.
- Spoon the mixture into a lightly greased 2-quart baking dish.
- Bake uncovered at 350°F for 45 minutes until hot and bubbly.
Tips & Substitutions
For added flavor, consider sautéing the onions before mixing them in, which enhances their sweetness. You can substitute the cream of celery soup with cream of mushroom or chicken soup if preferred. If you're looking for a healthier option, use low-fat cheese or add in some diced bell peppers for extra veggies. This casserole can also be made ahead and refrigerated before baking.
Serving Suggestions
This Corn and Bean Casserole pairs beautifully with a fresh green salad or crusty bread for a complete meal. For a heartier side, consider serving it alongside roasted chicken or grilled fish. It’s also a great dish to bring to potlucks or family gatherings. For dessert, try serving it with Walnut Angel Food Cake for a delightful finish.
Storage & Reheating
Leftover casserole should be cooled to room temperature before storing. Place it in an airtight container and refrigerate for up to 3-4 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes or until heated through. Alternatively, you can microwave individual portions on medium power until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Bean Casserole contains roughly 231 calories, with 10g protein, 37g carbohydrates, and 8g fat. It is an excellent source of vitamin C (82% of the Daily Value), dietary fiber (23% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin A and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen or canned?
Absolutely! If using fresh corn, you'll need about 4 cups of kernels. Simply cut the kernels off the cob and add them directly into the mixture. Fresh corn will provide a great crunch and flavor to your casserole.
Is it possible to make this dish vegan?
Yes, you can easily make this casserole vegan by using a plant-based cream soup alternative and omitting the cheese or substituting it with a vegan cheese option. This makes the dish suitable for vegetarian recipes and those avoiding animal products.
Can I freeze this casserole?
Yes, you can freeze the uncooked casserole. Just assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When you're ready to bake, thaw it in the refrigerator overnight and bake as directed. This makes for a quick meal option on busy nights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).