Mom's Green Bean Vegetable Casserole

Mom's Green Bean Vegetable Casserole

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

Serving size has been adjusted!

Original recipe yields 8 servings



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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Whipped Sweet Potato Casserole

See how to make a classic Thanksgiving sweet potato casserole.

Sweet Potato Casserole II

See how to make fluffy sweet potatoes with a crunchy pecan topping.

Rate recipe

Your rating


Reviews 19

  1. 23 Ratings


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

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 :)


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!