Green Bean-Corn Casserole
A creamy green bean and corn casserole topped with crunchy almonds and crackers, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Place drained green beans and corn in a 9 x 9-inch dish.
- Mix cream of celery soup, sour cream, shredded Cheddar cheese, and diced onion; spread this mixture on top of the vegetables.
- Melt the oleo (butter) and mix in the slivered almonds and crushed Ritz crackers.
- Pour the oleo mixture evenly over the cheese soup layer.
- Bake at 350°F (175°C) for 30 minutes.
- Microwave the casserole for 2 to 3 minutes before baking to cook the onion.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or a dollop of cream cheese to the soup mixture. If you prefer a bit of crunch, try substituting the slivered almonds with chopped pecans or walnuts. This dish can easily be made vegetarian by ensuring the cream of celery soup is free from meat-based ingredients. A sprinkle of garlic powder can also enhance the flavor.
Serving Suggestions
This Green Bean-Corn Casserole pairs beautifully with roasted chicken or grilled fish for a complete meal. Consider serving it alongside a fresh salad or crusty bread. For a comforting dessert, follow up with a slice of Carrot And Pecan Cake to round out the meal. It's a great choice for potlucks or family gatherings.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake at 350°F (175°C) for about 15-20 minutes until heated through. Cover with foil if the top starts to brown too much during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Green Bean-Corn Casserole contains roughly 571 calories, with 24g protein, 86g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (203% of the Daily Value), protein (48% of the Daily Value), and calcium (35% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 760mg per serving (33% 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 use fresh green beans instead of canned?
Yes, fresh green beans can be used instead of canned. Just be sure to blanch them briefly in boiling water before adding to the casserole to ensure they cook properly in the oven.
Is there a substitute for cream of celery soup?
If you don't have cream of celery soup, you can use cream of mushroom soup or make a homemade version using heavy cream, sautéed celery, and seasonings blended together. This will still keep the dish creamy and flavorful.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the fridge until you're ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the refrigerator.
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).