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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I serve this side dish for many occasions and holidaysâitâs a must for Thanksgivingâbecause it goes well with many entrees. The creamy casserole includes green beans, corn, pimientos and cheddar cheese with a buttery cracker topping. If your family is like mine, there wonât be any left! Ingredients:
1 can (14-1/2 ounces) french-style green beans, drained |
1 can (7 ounces) white or 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 |
Directions:
1. 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.
2. Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown. Yield: 6 servings.
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