Prep: 10 mins Cook: 45 mins Total: 55 mins Servings: 10
“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.”
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup shredded mild Cheddar cheese
1 (11 ounce) can white corn, drained
1 (14.5 ounce) can French cut green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1/4 (16 ounce) package buttery round crackers, crushed
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C).
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.
Per Serving: 276.8 calories; protein 4.6g 9% DV; carbohydrates 18.8g 6% DV; fat 20.6g 32% DV; cholesterol 43.7mg 15% DV; sodium 674mg 27% DV.