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Whenever I get a request to bring green bean casserole to potlucks or family events now, I always make it this way. There are a few critics that look suspect at the corn inside, but after they try a bite, they are going back for seconds. I can’t even tell you how many times I have had to write down or explain this recipe. It makes such a nice big pan, it’s the ultimate casserole when you have to take a dish to pass.
It’s also extremely simple to make, so it’s perfect when you have to throw something together at the last minute.
2 can(s) Del Monte green beans, drained, 14.5 oz.
2 can(s) corn, drained, 15.25 oz
2 c Sargento shredded cheddar cheese
1 c Daisy sour cream
1/2 c chopped green onion
2 can(s) cream of celery soup, 10.5 oz.
2 sleeves of Ritz Crackers
butter (dot to taste)
Preheat oven to 350 degrees. Combine all ingredients except Ritz crackers and butter.
Place into a greased 9 x 13 pan.
Crush the Ritz crackers and add to top of casserole.
Dot with butter.
Bake for 45 minutes.
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Quick Tip: Cut the recipe in half if you don’t need a 9 x 13 pan full.
Thank you Sweet Tea And Cornbread for this fabulous photo.