Green Bean Corn Casserole
Easy and Delicious Side Dish Loaded with Corn, Green Beans, and Cheese!
Servings: 8 servings
- 10.75 oz can cream of mushroom soup or cream of celery soup*
- 1 c. sour cream
- 1 c. shredded Cheddar cheese
- 1/2 c. finely chopped onion
- 2 cans French Style green beans, drained 14.5 oz each
- 2 c. frozen corn thawed
- 1/4 c. crushed cheese crackers
- Butter flavored spray
Preheat oven to 350 degrees.
In a large bowl combine soup, sour cream, cheese and onion. Mix in corn and beans.
Transfer to 2 quart baking dish prepare with non-stick cooking spray.
Cover and bake 25 minutes in preheated oven. Uncover and sprinkle crushed crackers around outside of edge of pan. Spritz crackers with butter flavored spray. Bake 15 more minutes.
*This recipe was originally posted requiring cream of celery soup. We had a few complaints on the taste and retested the recipe. We prefer the cream of mushroom soup instead of the cream of celery soup.
Make Ahead Tips!
If you prep it ahead of time, don’t add the crackers until you are ready to bake it. That way, they will be nice a crunchy! I usually crush them ahead of time and keep them in a resealable bag. That way, when it’s time to pop the casserole in the oven, I sprinkle them over the top and bake it.
If you bake the casserole straight from the fridge, you may need to add a few minutes to the baking time. It’s ready when it’s hot and bubbly!
Calories: 334kcal | Carbohydrates: 31g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 475mg | Potassium: 520mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1297IU | Vitamin C: 18mg | Calcium: 312mg | Iron: 2mg