I am a major fan of traditional green bean casserole and this recipe just makes it all the better. You really need to try this! I am definitely going to be testing out this new and improved green bean casserole on my Thanksgiving dinner guests this holiday season! In fact, I plan to make this delicious green bean, corn, and cheese casserole throughout the entire year. Why? because it is dang delicious!
Who’s with me?
Ingredients
2 can(s) Green Giant green beans, drained, 14.5 oz.
2 can(s) Green Giant corn, drained, 15.25 oz
2 c Kraft shredded cheddar cheese
1 c Daisy sour cream
1/2 c chopped green onion
2 can(s) Campbell’s cream of celery soup, 10.5 oz.
2 sleeves of Ritz Crackers
Kerrygold butter (dot to taste)
Instructions
Preheat oven to 350 degrees. Combine all ingredients except Ritz crackers and butter.
Place into a greased 9 x 13 pan.
Crush the Ritz crackers and add to top of casserole.
Dot with butter.
Bake for 45 minutes.
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Quick Tip: If casserole seems a little dry add in a few splashes of milk.
