Whenever I really want to impress some people at a potluck event, I will show up with this green bean and corn casserole. Everyone is just expecting regular ol’ green bean casserole, until they bite into it. It may be a little bit more work to put this together but it is so worth it. If you’re serving a really big group, you might want to make a double batch just to make sure that you don’t run out. It holds nicely in the crock pot for hours. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Oh my goodness, this sounds amazing!!”
If you think this sounds amazing, wait until you try it!
Ingredients
1 (10 3/4 oz) can cream of celery soup
1 c. Daisy sour cream
1 c. Kraft shredded Cheddar cheese
1/2 c. finely chopped onion
2 (14.5) oz cans Del Monte French Style green beans, drained
2 c. thawed frozen corn
1/4 c. crushed cheese crackers
Butter flavored spray
Instructions
Preheat oven to 350 degrees.
In a large bowl combine soup, sour cream, cheese and onion. Mix in corn and beans.
Transfer to 2 quart baking dish prepare with non-stick cooking spray.
Cover and bake 25 minutes. Uncover and sprinkle crushed crackers around outside of edge of pan. Spritz crackers with butter flavored spray. Bake 15 more minutes.
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Quick Tip: Use can use bread crumbs instead of crackers.
Thanks again to Julie’s Eats & Treats for this scrumptious recipe.
