Green Bean and Corn Casserole

Posted on Oct 19 2016 in ,
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  • 1 (14.5-oz.) can French style green beans, drained
  • 1 (15.5-oz.) can corn, drained
  • 1 cup shredded sharp cheddar cheese
  • ½ onion, chopped
  • 1 cup sour cream
  • 1 (8-oz.) can sliced water chestnuts, drained
  • 1 (10.75-oz.) can cream of celery soup
  • ½ cup butter, melted
  • 1 sleeve round buttery crackers, crushed


Spread green beans on the bottom of an ungreased 13×9-inch baking pan. Layer corn on top. In a separate bowl, mix cheese, onion, sour cream, water chestnuts and celery soup together. Spread over vegetables. Combine butter and crackers; sprinkle on top. Bake at 400 F for 40 minutes or until golden brown.

Cook's Notes

This is an easy casserole for Thanksgiving and contains some of our family’s favorite vegetables. Serves 6 to 8 people.

Eileen Fisse, Greensburg