Corn-Bean Casserole
A creamy, savory casserole combining green beans, corn, and a cheesy mushroom soup base, topped with crunchy crackers and almonds—perfect for family dinners and potlucks.
Ingredients
Instructions
- Mix the drained green beans and Shoe Peg corn together in a bowl.
- Spread the vegetable mixture evenly in a casserole dish.
- In a separate bowl, combine the mushroom soup, chopped onion, cream cheese, sour cream, and a pinch of salt until smooth.
- Spread the soup mixture evenly over the vegetables in the casserole dish.
- Sprinkle crushed Ritz crackers on top of the soup layer.
- Melt the butter (oleo) and pour it over the cracker topping.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a layer of shredded cheese on top before the Ritz crackers. If you don't have Shoe Peg corn, regular corn will work just fine. You can also use Greek yogurt instead of sour cream for a lighter option. To enhance the flavor, try adding garlic powder or a sprinkle of paprika to the soup mixture.
Serving Suggestions
This Corn-Bean Casserole pairs beautifully with a fresh green salad or cornbread for a complete meal. Consider serving it alongside grilled chicken or fish for a heartier dinner. It also makes a great side dish for holiday gatherings or potlucks. For a vegetarian option, serve it with roasted vegetables to round out the meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions for a quick meal, but the oven helps retain the crispiness of the cracker topping.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Bean Casserole contains roughly 313 calories, with 7g protein, 36g carbohydrates, and 16g fat. It is an excellent source of vitamin A (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1681mg per serving (73% of the Daily Value).
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 make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble all the layers but wait to add the cracker topping until just before baking. Cover it tightly with plastic wrap and refrigerate. When ready to bake, simply add the crackers and bake as directed.
Can I freeze the Corn-Bean Casserole?
Freezing is possible, but it's recommended to freeze it before baking. Assemble the casserole, cover it tightly with foil, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
What can I substitute for the cream cheese?
If you're looking for a substitute for cream cheese, you can use ricotta cheese or even a soft goat cheese. For a lighter version, blended silken tofu can work as a dairy-free alternative, providing a similar creamy texture without the richness.
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).