Put a little spin on the traditional green bean casserole and you have this tasty Green Bean and Corn Casserole! It’s super easy to make and it’s perfect for your Thanksgiving, Christmas or New Year’s Day gatherings.
It’s holiday time! Tis the season! Do you want a great casserole that can be made for any of the upcoming holidays? I sure do! Casseroles are great because, one, they are usually pretty easy to make. Two, there’s nothing like comfort food and this casserole checks all the boxes. This Green Bean and Corn Casserole is made with easy to find ingredients and only takes a few minutes to put together. In no time, you’ll be enjoying this scrumptious side, alongside your family and friends.
Green Been and Corn Casserole-Ingredients
Sharp shredded cheddar cheese, sour cream, corn, Ritz crackers, garlic powder, onion, green beans, pepper, cream of celery soup and butter.
How to Make Green Bean and Corn Casserole
This casserole is super easy to make! Just combine all the ingredients together in a bowl, layer in a casserole dish, bake, eat and enjoy!
- Preheat oven to 350 degrees.
- Chop up a 1/2 cup of onion into small pieces.
- Drain green beans and corn.
- Mix together green beans, corn, onions, cream of celery soup, shredded cheddar cheese, sour cream, ground pepper and garlic powder.
- Pour into an 8 inch casserole dish.
- In a small saucepan, melt the butter.
- Crush the Ritz crackers. Combine melted butter and crackers, coating well.
- Pour the crackers over the vegetables and spread evenly over the top.
- Bake the casserole for 30 minutes.
- Scoop and enjoy!
- Cover leftovers and store in the refrigerator for up to 5 days.
Assemble it ahead of time!
We all know how busy you get when you are entertaining a large crowd and what’s great about this casserole is that you can assemble it ahead of time. The more you can get done the better, right? Just mix all the ingredients together and put them in your casserole dish. Refrigerate overnight. However, don’t put the crackers on the top just yet. They can get soggy.
The next day, take the casserole out of the refrigerator about 30-40 minutes before baking. This way it will come to room temperature and bake faster. Before the casserole goes into the oven, crush up the crackers, add the melted butter and coat well. Sprinkle the buttery crackers over the top before popping it into the oven. Doing this step right before it goes into the oven will ensure that the crackers are nice and crunchy. The casserole is ready when it’s hot and bubbly!
For more delicious sides try our:
Grilled Parmesan Potato Wedges
Marshmallow and Sweet Potato Casserole
Green Bean and Corn Casserole
Equipment
- Mixing Bowl
- Cutting board
- Casserole dish
Ingredients
- 1 14.5 oz can of french cut green beans
- 1 14.5 oz can of corn
- 1/2 cup onion chopped, small
- 1 10.75 oz cream of celery soup
- 1 cup sharp cheddar cheese shredded
- 1/2 cup sour cream
- 1/4 tsp ground pepper
- 1/2 tsp garlic powder
- 1 sleeve Ritz crackers
- 1/4 cup butter melted
Instructions
- Preheat oven to 350 degrees.
- Chop up a 1/2 cup of onion into small pieces.
- Drain green beans and corn.
- Mix together green beans, corn, onions, cream of celery soup, shredded cheddar cheese, sour cream, ground pepper and garlic powder.
- Pour into an 8 inch casserole dish.
- In a small saucepan, melt the butter.
- Crush the Ritz crackers. Combine melted butter and crackers, coating well.
- Pour the crackers over the vegetables and spread evenly over the top.
- Bake the casserole for 30 minutes.
- Scoop and enjoy!
- Cover leftovers and store in the refrigerator for up to 5 days.
Can you put it together the night before and bake it the next afternoon? Please let me know. I want to make it for Tuesday. Thanks. MM
You can put everything together the night before, for best results put the cracker/butter mix on just before baking. Also you may have to add a few more minutes of cooking time to account for everything being cold. Hope it all works out!