Mom's Green Bean Vegetable Casserole

Mom's Green Bean Vegetable Casserole

19
renee mae 1

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

Ingredients

50 m {{adjustedServings}} servings 406 cals
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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:
  • 993 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

19
  1. 23 Ratings

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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 wel...

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, an...

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 gre...