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Mom's Green Bean Vegetable Casserole

Mom's Green Bean Vegetable Casserole

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
renee mae

renee mae

This is my mom's personal twist to the original green bean casserole. She has made this every Thanksgiving because our family demands it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1041 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  2. In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.
  3. Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kara
25

Kara

11/28/2009

Great Recipe!! My mom actually makes this same dish every Thanksgiving except that she puts sliced almonds on top instead of breadcrumbs. I prefer the almonds but the breadcrumbs are good as well. If you do use almonds, make sure to cover.

Cat Lady Cyndi
14

Cat Lady Cyndi

1/11/2011

Pretty good, not bad considering it took me 5 minutes to put this together. I chose this recipe as a vegetable side dish because I was so very low on ingredients before grocery shopping day, and I was trying to use up items I had in the pantry. Only 2 changes I made was I used regular cut green beans, not the French style, and I also topped this with French fried onions, because we were out of the crackers. I baked this for 45 minutes but I did loosely cover with foil the last 20 minutes so the topping didn't get too brown. Thanks for sharing a simple yet tasty quick side :)

Wyattdogster
8

Wyattdogster

4/26/2010

I was surprised at how much my family liked this dish. Usually I avoid cooking with canned soups but needed something quick to throw together. Had everything on hand...but used 2 cans of cut green beans instead of the gr. bean and corn as written. No need to put so much butter on top, I sprinkled the cracker crumbs and just dotted the top with about 2 tablespoons of butter. Great stuff!

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