Green Been And Corn Casserole
A creamy, crunchy casserole combining green beans, corn, cheese, and almonds, topped with buttery crackers—perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Mix the drained green beans and whole kernel corn in a greased baking dish.
- Combine the cream of celery soup, sour cream, shredded Cheddar cheese, chopped onions, and salt. Pour this mixture over the corn and beans.
- Spread crushed Ritz crackers, slivered almonds, and small chunks of margarine evenly on top.
- Bake at 350°F (175°C) for 45 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk to the soup mixture. You can also substitute the cream of celery soup with cream of mushroom if preferred. If you like a bit of spice, adding a dash of cayenne pepper can elevate the flavor. For a gluten-free option, use gluten-free crackers instead of Ritz.
Serving Suggestions
This Green Bean and Corn Casserole is perfect as a side dish for holiday meals or family gatherings. It pairs beautifully with roasted chicken or turkey. For a complete meal, serve it alongside a fresh salad or some crusty bread. This dish is also great for potlucks and can be easily doubled for larger gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions for a quicker option, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Green Been And Corn Casserole contains roughly 677 calories, with 24g protein, 32g carbohydrates, and 52g fat. It is an excellent source of vitamin A (74% of the Daily Value), calcium (49% of the Daily Value), and protein (48% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2056mg per serving (89% 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, you can use fresh green beans! Just blanch them in boiling water for about 3-4 minutes before adding them to the casserole. This will help retain their color and texture in the final dish.
How can I make this recipe vegetarian?
The recipe is almost vegetarian as is, but ensure that the cream of celery soup is meat-free. You can use a homemade version or check the label for vegetarian-friendly options. This is a great addition to vegetarian recipes.
Can I prepare this casserole in advance?
Absolutely! You can prepare the casserole up to the baking step, cover it, and store it in the refrigerator for up to 24 hours. Just bake it straight from the fridge, adding a few extra minutes to the cooking time.
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).