|Nutritional Guidelines (per serving)|
This corn and green bean casserole feature shoepeg corn, but whole kernel corn may be substituted. It's a very easy side dish—perfect for a holiday menu or Sunday dinner. Condensed cream of celery soup is combined with sour cream to make the savory sauce. Crumbled Ritz cracker crumbs are tossed with butter for a delicious, crunchy topping.
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 3 tablespoons butter (divided)
- 1 (10 3/4-ounce) can cream of celery soup
- 8 ounces sour cream
- 1 (12-ounce) can shoepeg corn (drained)
- 1 (16-ounce) can French-style green beans (drained)
- 12 Ritz crackers (crumbled)
Heat the oven to 350 F (180 C/Gas 4).
Lightly butter a 1 1/2 to 2-quart casserole dish.
In a skillet over medium-low heat, sauté celery, onion, pepper in 2 tablespoons of butter until the celery is just tender.
In a bowl, combine soup and sour cream; stir to blend thoroughly. Add the sauteed vegetable mixture, the corn, and green beans.
Transfer the mixture to the prepared casserole dish.
Melt the remaining 1 tablespoon of butter and toss with the Ritz cracker crumbs. Sprinkle the crumbs over the corn casserole.
Bake in the preheated oven for 30 to 35 minutes.
- Make It Ahead: Prepare the casserole filling a day in advance; pour it into the prepared casserole dish. Cover and refrigerate. Remove the casserole from the refrigerator about 25 minutes before you plan to bake it. Prepare the buttered cracker crumb topping; sprinkle the crumbs over the casserole and bake as directed.
- Replace the Ritz cracker crumbs with about 1 cup of soft bread crumbs or panko crumbs tossed with 2 tablespoons of melted butter.
- Replace the Ritz crackers with butter crackers or saltines.
- Canned drained butter beans may be used to replace the green beans.