GREEN BEAN 'N' CORN BAKE

Green Bean 'n' Corn Bake image

I serve this side dish for many occasions and holidays-it's a must for Thanksgiving-because it goes well with many entrees. The creamy casserole includes green beans, corn, pimientos and cheddar cheese with a buttery cracker topping. If your family is like mine, there won't be any left!-Christy Hughes, Sunset Beach, North Carolina

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 can (14-1/2 ounces) French-style green beans, drained
1 can (7 ounces) white or shoepeg corn, drained
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons butter, melted

Steps:

In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.

Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1105mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.