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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.

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