Corn and Green Bean Casserole
Corn and Green Bean Casserole is a hit whenever we make it. This delicious casserole uses French-style green beans, corn, in a tasty cream of celery and cheese sauce. Then it’s topped with a Ritz cracker crumb mixture that includes sliced almonds. Corn and Green Bean Casserole is so wonderful and it’s a great side dish for company or holiday menus. Not only that, this recipe is fairly easy and quick, too.
One of my sons used to call me casserole queen. I love making casseroles — especially vegetable casseroles. Corn and Green Bean Casserole is another great casserole that’s excellent for traditional holiday dinners. Whenever I’ve served this dish, it’s usually been for company and everyone has always raved over it. The crunchy almond-cracker topping is part of what makes this recipe so special.
I got this recipe from Kathy Waite, when she was the pastor’s wife at Southwest Baptist Church, in DeSoto, TX. She brought it to a potluck one time and I loved it. Kathy and I exchanged a lot of fantastic recipes the three and a half years we were members of Southwest Baptist Church. I think of Kathy every time I make this recipe.
The first time I tried it out on company was for a Thanksgiving dinner we were hosting for several families who didn’t have family in town. I was making several side dishes and we had folks come over for the Cowboys game. One of the guys volunteered to help in the kitchen and I told him what to do and he put it all together. It got great reviews from everyone who tried it.
If you’re looking for a casserole to WOW your company for the holidays, Corn and Green Bean Casserole is sure to please. Even though some folks might think the combination of corn and green beans sounds a little odd, everyone loves it once they’ve tasted the first bite.
When I first made this recipe in June 2012, it was the first week of my blog. My pictures in the early days were deplorable and I’ve found myself remaking a couple hundred of those beginner posts so that I could get better pictures that truly depict what the recipe is supposed to be about.
I recently remade this recipe (January 2015) for company and, you guessed it, they loved it. I have made this recipe using canned French-style green beans and corn, and I’ve used frozen French-style green beans and corn. I wouldn’t attempt to make this recipe with fresh green beans unless they are blanched first because I’m not sure they would cook thoroughly. This is such a delightful side dish. I hope you put it on your menu plans soon!
Corn and Green Bean Casserole is a fabulous casserole to make especially during the holiday season.
Corn and Green Bean Casserole is such a delicious casserole for the holidays especially. It’s easy to prepare and your company will love it!
Here’s what I did.
I used these ingredients.
Spray casserole dish with cooking spray. Spread a 16-oz. bag of frozen French-style green beans or 2 cans of drained, French-style green beans on the bottom of the casserole. (I used frozen green beans here).
Add a 16-oz. bag of frozen whole kernel corn or 2 cans of drained whole kernel corn. (I used frozen corn). Sprinkle generously with salt and pepper. Add diced onion, or diced green onions.
Place sour cream, cheddar cheese, and a can of cream of celery soup in a mixing bowl.
Stir ingredients to combine.
Spread cheese mixture over top of casserole.
Stir topping ingredients to combine.
Spread Ritz cracker crumb topping over top of casserole.
Bake at 350 for about 30-45 minutes or until lightly browned on top and casserole is bubbling slightly on the sides. I had mixed mine up the day before and refrigerated it, so I cooked it about an hour since it was cold to start. This is what it looked like when I took it out of the oven.
Corn and Green Bean Casserole is so quick and easy to prepare, making it an excellent option for company dinners or holidays.
Every bite of Corn and Green Bean Casserole is scrumptious.
You may not think that corn and green beans go well together, but they turn out excellently in this recipe.
Here’s the recipe.
CORN & GREEN BEAN CASSEROLE
(Recipe adapted from Kathy Waite, Southwest Baptist Church, De Soto,TX)
- 16-oz. bag frozen French-style green beans or 2 cans French style green beans, drained
- 16-oz. frozen whole kernel corn or 2 cans whole kernel corn, drained
- Salt and pepper
- 1/3 cup finely minced onion or diced green onions
- 1 can cream of celery soup
- 8-oz. carton sour cream
- 1 cup grated sharp Cheddar cheese
- 1 roll [url href=”http://www.ritzcrackers.com/” target=”_blank” title=”ritz crackers”]Ritz[/url] crackers, crushed
- 1 stick (1/2 cup) unsalted butter, melted
- 1/3 cup [url href=”http://www.fishernuts.com/” target=”_blank” title=”fisher almonds”]Fisher[/url] slivered almonds
- Layer beans in a greased 9×13″ glass baking dish.
- Spread corn over top of green beans in casserole.
- Sprinkle generously with salt and pepper.
- Add diced onion.
- Mix soup, sour cream, and cheddar cheese and spread over first layer.
- Place crackers in a zip lock bag and crush with a rolling pin.
- Mix crackers, butter, and almonds and sprinkle over second layer.
- Bake at 350° for 30-45 minutes or until bubbly.
Corn and Green Bean Casserole is so scrumptious. The combination of the sour cream, cream of celery soup and cheddar cheese really add flavor. Then having the Ritz crackers and almonds on top also give the casserole body, crunch, and more delicious flavors.
This casserole can be made with either frozen corn and green beans or canned corn and green beans. I’ve done each and both have turned out really well.
This is one of my favorite side dishes to make for Thanksgiving or Christmas. Everyone always loves the creamy taste of the casserole.
Why don’t you give Corn and Green Bean Casserole a try?