Corn and Green Bean Casserole

Several years ago, I went over to my brother’s house for a family gathering.  Growing up, I was very much of a picky eater and wouldn’t go anywhere near a casserole.  Too many things going on with casseroles.  Well, this particular one opened doors for me that I never thought possible.  My sister-in-law made this casserole, and I was somehow convinced to put just a little bit on my plate to try it out.  The end result?  I ended up going back for two more helpings, and asking for the recipe.

Every time I make this casserole, people ask me for the recipe and talk about how delicious it is.  I’ll have to agree, because it’s still one of my favorites.  It’s wonderful how easy the recipe is, and you can easily double the amount if there are going to be a lot of people to feed.  After the first time I had this and loved how delicious it was, the search for other casseroles and being more open to try more of this delicious type of Southern dish began.

Corn and Green Bean Casserole Recipe:

1 can white shoepeg corn

1 can french style green beans

8 oz. sour cream

1 can cream of celery soup

2 cups grated cheddar cheese

1 sleeve Ritz crackers

1 stick butter or margarine, melted

Combine first five ingredients in mixing bowl and stir together well.  Spoon into 3 quart casserole dish.  Crumble crackers on top of casserole, then drizzle melted butter on top.  Bake at 350 degrees for 45 minutes.


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