Green Bean Vegetable Casserole
A creamy green bean casserole with corn, onions, celery, peppers, topped with cheese, almonds, and a buttery cracker crumb crust—perfect for family gatherings and holiday dinners.
Ingredients
Instructions
- Drain the French-style beans and Shoe Peg corn.
- In a mixing bowl, combine the beans, corn, cream of celery soup, chopped onions, chopped celery, chopped green pepper, sour cream, and grated cheese. Mix well.
- Transfer the mixture to a casserole dish.
- Top with the melted margarine mixed with soda cracker crumbs.
- Spread the slivered almonds evenly over the top.
- Bake in a preheated oven at 375°F for 45 minutes until bubbly and golden on top.
Tips & Substitutions
For added flavor, consider sautéing the onions and celery before mixing them in, which enhances their sweetness. If sharp cheese isn't on hand, a mild cheddar or even a Mexican blend can work well. For a gluten-free version, substitute soda crackers with gluten-free breadcrumbs or crushed gluten-free crackers.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or crusty bread for a complete meal. For a heartier option, serve it alongside Meat Loaf, World's Greatest. You can also add a sprinkle of fresh herbs such as parsley or thyme on top just before serving for a pop of color and flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20 minutes, or microwave individual portions for 1-2 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Green Bean Vegetable Casserole contains roughly 290 calories, with 10g protein, 44g carbohydrates, and 9g fat. It is an excellent source of vitamin C (23% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 918mg per serving (40% 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?
Absolutely! Fresh green beans can be used for a crunchier texture. Just blanch them in boiling water for 3-5 minutes before adding to the casserole to ensure they're tender by the time it’s baked.
What can I 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 spices for a fresh taste that aligns with vegetarian recipes.
How can I make this dish vegan?
To make a vegan version, substitute the sour cream with a plant-based alternative and use dairy-free cheese. You can also make your own cream of celery soup using blended cashews or coconut milk for a creamy consistency.
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).