Twisted Green Bean Casserole

Twisted Green Bean Casserole

PattyCakes 0

"An alternative to the same old generic Green Bean Casserole that everyone makes for the holidays using corn and cheese."

Ingredients 30 m {{adjustedServings}} servings 494 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1129 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the green beans and corn into a 2 quart casserole dish, and spread evenly. In a medium bowl, stir together the sour cream and cream of mushroom soup. Spread on top of the corn and beans. Sprinkle shredded cheese over the soup. Stir together the melted butter and cracker crumbs; sprinkle over the top.
  3. Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through.
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Reviews 27

  1. 33 Ratings


I found the sour cream taste to be overpowering..I would halve the amount next time. I would also add more corn. I used frozen vegetables cause I don't like the canned taste. I also found it a bit I added some fried onion rings into the actual mix. Everyone LOVED it!!!!


The ingredients sound great in theory, but we made this for Thanksgiving & not a single guest would have it again. The sour cream was overpowering and the cheese formed a crust that was too chewy. We did substitute whole fresh green beans for the canned and that was a mistake as well. I guess while we were adventurous, we should've stuck with the tried and true - not twisted.


It was okay at first. I did read other reviews and I was told to half the sourcream and I did. However, the cream was still too much compared to the vegetables. So I ended up adding another can of green beans and corn to make it up, and THAT way it was DELICIOUS.