Creamy Green Bean Corn Casserole with Almond Cracker Topping
A comforting vegetable casserole combining canned green beans and corn in a creamy celery soup base, finished with a buttery almond-cracker crust. Fresh celery and onion add subtle vegetal depth to this simple assembled dish. Perfect as a side for weeknight dinners or holiday gatherings, this recipe requires minimal prep and delivers reliable, crowd-pleasing results without fussy technique.
Ingredients
- 14 ½ ounce canned French style green beans, rinsed and drained
- 11 ounce canned white shoepeg corn, rinsed and drained
- 10 ¾ ounce canned cream of celery soup, low-fat or regularcream of mushroom or cream of chicken1:1different vegetable base
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- 2 stalks celery, trimmed, washed, finely chopped
- ¼ cup onion, chopped
- ½ cup shredded cheddar cheese, or 2 ounces
- 8 ounce sour cream, light or regular
- ¼ teaspoon salt, to taste
- ¼ teaspoon ground black pepper
- 22 count round butter flavored crackers, crushed, such as Ritz
- 1 ounce sliced almonds, from 2 ounce package
- ¼ cup butter or margarine, melted
Instructions
- 1
Preheat oven to 350 F. Grease a medium oval baking dish measuring 7 by 11 inches.
- 2
Combine cracker crumbs, almonds, and melted butter. Set aside.
- 3
Mix green beans, corn, cream of celery soup, celery, onion, cheddar cheese, sour cream, salt, and pepper in a bowl.
- 4
Pour mixture into prepared baking dish.
- 5
Sprinkle almond cracker mixture evenly over top.
- 6
Bake uncovered until bubbly, about 30 minutes.
Tips
Crush crackers to varied sizes, from powder to pea-sized pieces, for textural contrast rather than uniform crumbs.
Drain canned vegetables thoroughly to prevent excess liquid that can make the casserole watery during baking.
Prepare the cracker topping mixture just before assembling so the butter stays warm and coats the crackers evenly.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325 F until warmed through, about 15 minutes.
Assemble casserole through topping step, cover, and refrigerate up to 8 hours. Bake from cold, adding 5-10 minutes to cooking time.
Serve warm as a side dish alongside roasted chicken, turkey, or beef. Suitable for holiday dinners, potlucks, or everyday weeknight meals.
Common Mistakes
Do not skip draining canned vegetables to avoid a watery, soupy casserole.
Do not skip preheating the oven to avoid uneven baking and soggy topping.
Do not stir the topping into the casserole base to avoid a homogeneous texture and loss of crunch.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make this casserole ahead of time?
Yes, assemble through the topping step, cover tightly, and refrigerate up to 8 hours. Bake from cold, adding 5-10 minutes to the cooking time.
What if I don't have butter flavored crackers?
Use regular saltines or vanilla wafers crushed with a tablespoon of melted butter mixed in. Panko breadcrumbs work well but will be less salty and crispy.
How long can I keep leftovers?
Store covered in the refrigerator up to 3 days. Reheat covered at 325 F for 15 minutes until warmed through. Freezing is not recommended as the texture becomes grainy.