Green Bean & Corn Casserole |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. 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:
1. Preheat oven to 350 degrees.
2. Pour green beans and corn into large colander and let liquid drain off.
3. When all liquid has drained off place beans and corn into large mixing bowl.
4. In heavy skillet fry bacon until crispy.
5. Remove from skillet, crumble and add to bean/corn mixture.
6. Add onion to bacon grease in skillet and saute until soft over medium heat until soft, about 20 minutes.
7. Using a slotted spoon remove onion from drippings and add onions to bean/corn mixture.
8. Combine Cream of Celery Soup, sour cream, salt, black pepper, granulated garlic and cayenne pepper, mixing well.
9. Add shredded cheddar cheese to soup mixture and pour over bean/corn mixture, mixing well but being careful not to break beans.
10. Pour bean/corn mixure into 8x12 baking dish.
11. Combine melted butter and crushed Ritz Crackers, mixing well.
12. Sprinkle crushed crackers over bean/corn mixture.
13. Bake uncovered for 30 minutes or until bubbly and topping is slightly browned and crisped.
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