Corn and Green Bean Casserole
This delicious casserole uses two traditional favorites: corn and green beans, in an entirely different way. Topped with a delicious cheese sauce and almond-cracker topping, this wonderful side dish is great for company or holidays.
Ingredients
- 16 oz. bag bag frozen French-style green beans or 2 cans French style green beans, drained
- 16 oz. bag frozen whole kernel corn or 2 cans whole kernel corn, drained
- Salt and pepper to taste
- 1/3 cup onions finely minced, or diced green onions
- 10.5 oz. can cream of celery soup
- 8 oz. ctn. sour cream
- 1 cup sharp cheddar cheese grated
- 1 sleeve Ritz crackers crushed (see note below)
- 1 stick unsalted butter melted, 1/2 cup
- 1/3 cup Fisher slivered almonds
Instructions
- Layer beans in a greased 9x13" 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.
Notes
NOTE: Cooking time will have to be adjusted if using frozen or fresh vegetables rather than canned. You will have to blanch fresh veggies before using them.
NOTE: You CANNOT use regular frozen green beans in this recipe. They won't turn out as well. The beans need to be French-cut or they don't cook quickly enough and the rest of the casserole will be burned!
NOTE: Ritz crackers has reduced the size of their sleeves of crackers. You will probably need to add an additional 1/3 to 1/2 sleeve to get the same results.
NOTE: The original recipe called for canned beans and corn.
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