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    Green Bean 'n' Corn Bake


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: Cabot*************I serve this side dish for many occasions and holidays—it’s a must for Thanksgiving—because it goes well with many entrees. The creamy casserole includes green beans, corn, pimientos and cheddar cheese with a buttery cracker topping.

    List of Ingredients




    1 can (14-1/2 ounces) French-style green beans, drained
    1 can (11 ounces) shoepeg corn, drained
    1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
    1/2 cup sliced celery
    1/2 cup chopped onion
    1/2 cup sour cream
    1/2 cup shredded cheddar cheese
    1 jar (2 ounces) diced pimientos, drained
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup crushed butter-flavored crackers (about 13 crackers)
    2 tablespoons butter, melted

    Recipe



    In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown. Yield: 6 servings.

    NUTRITIONAL INFO
    Nutrition Facts: 1 serving (2/3 cup) equals 245 calories

 

 

 

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