This recipe just might be my new favorite. It's a great alternative to your regular green bean casserole. But just about 1,000 times better. I made it at Thanksgiving and it was a big hit!
Green Bean Corn Casserole
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10-12 servings
Serving Size: --
3 cups buttery crackers (such as Ritz), crushed and divided in half
2 14-ounce cans French-style green beans, drained
1 14-ounce can shoe peg corn, drained
1 small onion, diced
1 can cream of celery soup
1 8-ounce container sour cream
1 cup shredded Cheddar cheese
1 stick melted butter
Preheat the oven to 350 degrees.
Layer 1 1/2 cups of the crushed crackers in the bottom of a 9x13-inch baking dish.
Sprinkle the green beans evenly over the crackers, followed by the corn and then the onion.
Mix together the soup and sour cream. Spread over the green beans, corn and onions.
Sprinkle the cheese over the soup mixture and then top with the remaining cracker crumbs. Drizzle the butter over the crumbs. At this point, you can refrigerate the casserole (covered) overnight or bake immediately.
Bake for 30 minutes or until the casserole is bubbly.
Thanks to www.live.charbroil.com for the yummy recipe!