A co-worker brought this casserole to one of our potlucks. After I got the recipe, I made it for one of my family's Thanksgiving dinners and it has been requested so often that it has become a staple at family gatherings.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.

  • Combine crushed crackers with melted butter and sprinkle on top of vegetables.

  • Bake in preheated oven for 45 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

277 calories; 20.6 g total fat; 44 mg cholesterol; 674 mg sodium. 18.8 g carbohydrates; 4.6 g protein; Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2006
I was given this recipe years ago by Beverly Painter of Blue Ridge, GA - who made this for us one night, and I was so excited to find it online here. After reading the other reviewers comments, I used sharp cheddar, 2 cans of green beans, and 4 oz sour cream. Other than that, I made it according to the recipe. This came out of the oven with a nice taste - and raves from my picky family. Thanks for sharing... For next time, I would probably cook the onion, celery, and green bell pepper, prior to mixing the rest of the casserole together. Read More
(79)

Most helpful critical review

Rating: 2 stars
10/09/2003
This was bland and needed a variety of spices to give it more flavor. Also all the measurements were off when scaled to 4 servings so that if you were using fresh or frozen vegetables it was hard to compare with canned vegetable measurements. I don't buy anything in a can when the fresh produce section is an aisle away! Still it could be doctored enough to repeat. Read More
(13)
142 Ratings
  • 5 star values: 87
  • 4 star values: 38
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
12/25/2006
I was given this recipe years ago by Beverly Painter of Blue Ridge, GA - who made this for us one night, and I was so excited to find it online here. After reading the other reviewers comments, I used sharp cheddar, 2 cans of green beans, and 4 oz sour cream. Other than that, I made it according to the recipe. This came out of the oven with a nice taste - and raves from my picky family. Thanks for sharing... For next time, I would probably cook the onion, celery, and green bell pepper, prior to mixing the rest of the casserole together. Read More
(79)
Rating: 5 stars
12/25/2006
I was given this recipe years ago by Beverly Painter of Blue Ridge, GA - who made this for us one night, and I was so excited to find it online here. After reading the other reviewers comments, I used sharp cheddar, 2 cans of green beans, and 4 oz sour cream. Other than that, I made it according to the recipe. This came out of the oven with a nice taste - and raves from my picky family. Thanks for sharing... For next time, I would probably cook the onion, celery, and green bell pepper, prior to mixing the rest of the casserole together. Read More
(79)
Rating: 5 stars
12/27/2004
This is a family favorite. I use only 1/2 cup of sour cream and for the topping use crushed cheese crackers mixed with a small bag of slivered blanched almonds mixed into the butter. Watch the salt because the cheese crackers are salty. Also use sharp cheese. Enjoy. Read More
(46)
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Rating: 5 stars
04/14/2007
This is so yummy! The only change I make is to use all white corn and no green beans. I have made this for a few years now at all family events and passed the recipe on to many. Family favorite for sure! Read More
(40)
Rating: 4 stars
10/21/2005
This was pretty good, but the veggie amounts listed in the recipie were a bit sparse. I nearly doubled them all and added onions and garlic. I also mixed sliced almonds in to add some texture and used them as the topping. They added a great crunch (not to mention the health benefits) and browned very nicely. Read More
(22)
Rating: 5 stars
11/24/2010
This is my Green Bean Casserole recipe minus the fresh veggies and add 2 additional cans of green beans. Sometimes I use Frenchs Fried onions on top instead of Ritz Crackers. Read More
(15)
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Rating: 5 stars
12/19/2007
I've been using this recipe for years. We LOVE it!!! I usually use 3 cans of shoepeg corn, but sometimes I use two regular sized cans of yellow corn. I also use a sharper cheese and crushed Cheezit crackers. It's very easy to make and really yummy!! Read More
(15)
Rating: 2 stars
10/09/2003
This was bland and needed a variety of spices to give it more flavor. Also all the measurements were off when scaled to 4 servings so that if you were using fresh or frozen vegetables it was hard to compare with canned vegetable measurements. I don't buy anything in a can when the fresh produce section is an aisle away! Still it could be doctored enough to repeat. Read More
(13)
Rating: 5 stars
11/10/2003
I made this for a Sunday dinner. The corn stayed crispy. I was very surprised, because I usually don't purchase canned vegetables. My husband love this recipe and I will make this again. Read More
(13)
Rating: 5 stars
11/24/2005
I got this recipe years ago from the mother of a close friend, and it has been a family favorite ever since. This is the best recipe, not at all bland; however, I do use sharp cheddar cheese. Read More
(12)