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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 23.9g	36%
	Saturated Fat 10.4g	51%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 541mg		22%
Potassium 428mg		12%
Total Carbohydrate 30.5g		10%
	Dietary Fiber 5.0g	20%
	Sugars 2.4g
Protein 9.6g		19%
detailed view... how is this calculated?

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Something Different Green Bean and Corn Casserole

Recipe #94441 | 40 min | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Ben's Mom

On Feb 10, 2009

Great recipe. Similar to another that I have made which also has a can of water chestnuts in it. Adds a little extra crunch. Thanks for posting.

0 people found this review helpful

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From: Jay3fer

On Oct 12, 2008

Originally 5 stars; demoted to 4 because the family didn't love it. However, 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 nice. I originally said fabulous, but the family didn't love it all that much. Excellent non-meat main dish, I served it with barley pilaf on the side.

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From: Jakiblue

On Nov 27, 2004

Whoops- also I would not add extra salt- the soup and canned veggies have plenty!!

6 people found this review helpful

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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!

2 people found this review helpful

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