There’s no better time than the summer to use fresh green beans and corn in tasty and healthy recipes. This recipe for green bean and corn casserole comes from our agent Melissa Martin. Melissa says, “This recipe is great right now with fresh beans and corn from the garden!” Try this recipe today and see if you agree (you probably will!).
Green Bean & Corn Casserole
1 can cut green beans/drained or about 1 and 3/4 cup fresh green beans
1 can corn/drained or about 2 cups fresh corn
1 cup sour cream
1 can cream of celery soup
½ onion diced small
1 package shredded cheese
½ stick of melted butter
1 sleeve Ritz crackers
Green beans, corn, sour cream, cream of celery and onions in a medium bowl. Spread evenly into a baking dish.
Sprinkle layer of shredded cheese of choice on top of mixture. Crunch up the sleeve of Ritz and spread over cheese layer. Drizzle butter over Ritz crackers.
Bake 20 minutes uncovered at 350 degrees and another 20 minutes with tin foil over the dish.
Serve and enjoy!
*This recipe came from Melissa Martin.
What’s your favorite recipe to make with fresh vegetables?