This vegetable casserole recipe is my mom’s personal twist to the original green bean casserole. She has made this every Thanksgiving because our family demands it!
Prep Time::5 mins
Cook Time::45 mins
Total Time::50 mins
Servings::8
Ingredients
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can French cut green beans, drained
1 (10.5 ounce) can condensed cream of celery soup
¾ cup shredded Cheddar cheese
½ cup sour cream
½ cup chopped onion
1 pinch salt
2 sleeves buttery round crackers, crushed
½ cup melted butter
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Mix together corn and green beans in the prepared dish. Stir together condensed soup, Cheddar cheese, sour cream, onion, and salt in a large bowl until well combined. Spread over corn mixture in the dish.
Place crushed crackers in a medium bowl and stir in melted butter until combined. Spread cracker mixture over the top of casserole.
Bake in the preheated oven until casserole is bubbly and topping is golden brown, about 45 minutes.