Green Bean & Corn Casserole
"My SIL's niece always brings this dish to holiday gatherings. I have changed a few things to suit my taste but the basic recipe is still the same one Stacy gave me. Thanks for a great dish, Stacy."
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 (14 1/2 ounce) cans green beans
- 1 (15 1/4 ounce) can white corn
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (8 ounce) container sour cream
- 1⁄2 cup chopped onion
- 6 slices bacon
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic granules
- 1⁄8 teaspoon cayenne pepper
- 37 Ritz crackers, crushed (1 Sleeve)
- 1⁄2 cup butter, melted
directions
- Preheat oven to 350 degrees.
- Pour green beans and corn into large colander and let liquid drain off.
- When all liquid has drained off place beans and corn into large mixing bowl.
- In heavy skillet fry bacon until crispy.
- Remove from skillet, crumble and add to bean/corn mixture.
- Add onion to bacon grease in skillet and saute until soft over medium heat until soft, about 20 minutes.
- Using a slotted spoon remove onion from drippings and add onions to bean/corn mixture.
- Combine Cream of Celery Soup, sour cream, salt, black pepper, granulated garlic and cayenne pepper, mixing well.
- Add shredded cheddar cheese to soup mixture and pour over bean/corn mixture, mixing well but being careful not to break beans.
- Pour bean/corn mixure into 8x12 baking dish.
- Combine melted butter and crushed Ritz Crackers, mixing well.
- Sprinkle crushed crackers over bean/corn mixture.
- Bake uncovered for 30 minutes or until bubbly and topping is slightly browned and crisped.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Oh my goodness! I just did a trial run of this casserole to see if this was Holiday Table Worthy, and it's a resounding YES! Outstanding dish - thanks for posting! -
I make these and I LOVE them. -
delicious!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
