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Veggie Casserole

Veggie Casserole

Serves: 12

Hands On Time: 

Total Time: 


4 (14.5-ounce) cans French-style green beans, drained
3 (11-ounce) cans Mexican-syle or fiesta corn, drained
1 (8-ounce) can sliced water chestnuts, drained
1 (10.75-ounce) can cream of celery soup
1 (8-ounce) container sour cream
Freshly ground black pepper 
3 cups cheese crackers, such as Cheese Nips or Goldfish, crushed
1/2 cup (1 stick) butter, melted


Heat oven to 350 degrees. Lightly coat a 9-by-13-inch baking dish with cooking spray. 

In a large bowl, combine green beans, corn, water chestnuts, cream of celery soup and sour cream. Season with pepper.

Spread mixture in the prepared baking dish. In a small bowl, combine crushed crackers with melted butter; sprinkle over vegetables.

Bake for 30 to 40 minutes, or until bubbly. Serve warm. 


Per serving: 311 calories (percent of calories from fat, 49), 6 grams protein, 35 grams carbohydrates, 2 grams fiber, 18 grams fat (9 grams saturated), 32 milligrams cholesterol, 578 milligrams sodium.

About the recipe

The twists on this classic green bean casserole include the crunch from the water chestnuts and the color from yellow corn and red peppers.

If you are careful about stirring, you can assemble this casserole right in the baking pan, saving yourself from washing one more dirty bowl.

Recipe courtesy of Gay Lowry.