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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (226g) Recipe makes 6 servings The following items or measurements are not included below: 10 3/4 ounces low-fat cream of celery soup |
||
| Calories 357 | ||
| Calories from Fat 214 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.8g | 36% | |
| Saturated Fat 10.4g | 51% | |
| Monounsaturated Fat 8.8g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 43mg | 14% | |
| Sodium 541mg | 22% | |
| Potassium 428mg | 12% | |
| Total Carbohydrate 30.5g | 10% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 2.4g | ||
| Protein 9.6g | 19% | |
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Something Different Green Bean and Corn Casserole
By: HeatherFeather
Jun 27, 2004
Adapted from Southern Living. This is very different from the usual green bean casseroles out there. I prefer sweet onions such as Walla Walla or Vidalia, but ordinary cooking onions are fine too. French style green beans are regular green beans that have been thinly sliced. If all you have is the regular kind, simply slice them into thin strips with a knife or use them whole.
SERVES 6 -8
Ingredients
- 1 (14 1/2 ounce) can French style green beans, rinsed and drained
- 1 (11 ounce) can white shoepeg corn or corn, rinsed and drained
- 1 (10 3/4 ounce) can low-fat cream of celery soup or regular cream of celery soup
- 2-3 stalks celery, trimmed,washed,and finely chopped
- 1 small onion, chopped (approximately 1/4 to 1/2 cup)
- 1/2 cup shredded cheddar cheese (2 ounces)
- 1 (8 ounce) container light sour cream or regular sour cream
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon ground pepper
- 22 round butter flavored crackers, such as ritz,crushed
- 1 (2 ounce) package sliced almonds
- 1/4 cup butter or margarine, melted
Directions
1
Preheat oven to 350 F and have ready a greased medium oval baking dish (7"x11" size).2
Mix together the cracker crumbs, nuts, and the melted butter and set aside.3
Mix together the remaining ingredients and pour into the prepared pan, sprinkling the nut mixture over the top.4
Bake uncovered for 30 minutes or until bubbly.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Vegetables > Green/Yellow Beans
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Jay3fer
On Jun 23, 2008
I'm going to give this 5 stars even though I didn't technically make it as directed! It's hard to get kosher cream soups, so I made my own "condensed" cream of celery soup with celery, onions, mushrooms, flour and milk... tasted exactly like the real thing. Then mixed in the beans, corn, sour cream, etc. Then I didn't have the right kind of crackers, so I used corn-flake crumbs, with ground pecans in place of the almonds. But you know what? Even with all the changes (or maybe because of the "homemade" touch), it was fabulous! Excellent non-meat main dish, I served it with barley pilaf on the side.
From: Jakiblue
On Nov 27, 2004
Whoops- also I would not add extra salt- the soup and canned veggies have plenty!!
From: shannonA
On Jan 18, 2006
This was good, but the sour cream made it very rich. Next time I'll try using reduced fat sour cream. Thanks!
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