Can I use frozen vegetables instead of canned?

Absolutely! Thaw and drain them thoroughly first. Frozen vegetables often have a fresher flavor, though the texture may be slightly different. You'll need about 1.5 cups each of corn and green beans.

How can I make this recipe healthier?

Try using low-fat sour cream and soup, reduce the butter by half, and use whole grain crackers. You can also add more vegetables like sautéed mushrooms or red bell peppers for additional nutrients.

Can I prepare this casserole the night before?

Yes! Assemble everything except the cracker topping and refrigerate overnight. Add the cracker and butter topping just before baking, and add about 5-10 minutes to the cooking time since you're starting with a cold casserole.

My family doesn't like water chestnuts. What can I substitute?

You can simply omit them or replace them with diced celery or jicama for crunch, or add extra corn and green beans. Another option is to use slivered almonds for a different type of crunch.

Green Bean and Corn Casserole with Cheese Recipe

Description

A comforting and creamy casserole featuring tender green beans, sweet corn, crunchy water chestnuts, and topped with buttery crackers and melted cheese. Perfect for holidays, potlucks, or as a flavorful side dish!

Ingredients

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Vegetables and Base:

12-ounce can whole corn, drained thoroughly
12-ounce can French-style green beans, drained
6-ounce can water chestnuts, drained
1/2 cup sweet yellow onion, diced or chopped (can substitute with 1 tablespoon onion flakes)

Sauce and Toppings:

1/2 cup sour cream
12-ounce can cream of celery or mushroom soup
1 cup shredded Cheddar cheese (Gruyere works great too!)
1/2 teaspoon garlic powder
15 Ritz crackers (or other buttery crackers), crumbled
6 tablespoons melted butter

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Instructions

Prepare the Dish
Preheat your oven to 350°F (175°C) and spray a 9×13-inch casserole dish (or equivalent) with non-stick spray.
Assemble the Layers
Layer the drained corn, green beans, water chestnuts, and diced onion evenly in the prepared casserole dish.
Mix the Sauce
In a medium bowl, mix together the sour cream and your chosen cream soup (celery or mushroom). Pour this mixture over the vegetables in the casserole dish, covering them evenly.
Add Cheese and Seasoning
Sprinkle the shredded Cheddar cheese over the soup mixture, followed by the garlic powder for added flavor.
Top with Crumbled Crackers
Distribute the crumbled Ritz crackers evenly over the top of the casserole.
Add Butter and Bake
Drizzle the melted butter over the crackers. Bake in the preheated oven for 30–40 minutes, or until the top is golden brown and the casserole is bubbly.
Serve and Enjoy
Let the casserole cool for a few minutes before serving. Enjoy this creamy, cheesy dish as a side or main course!

Notes

For additional texture, you can lightly toast the crumbled crackers in a skillet before adding them to the casserole.
Fresh green beans can be substituted for canned for a fresher taste; simply blanch them before adding.
Feel free to experiment with spices: paprika or onion powder can enhance the flavor profile.
Gruyere cheese is an excellent alternative to Cheddar if you want a nuttier flavor.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 6g
Sodium: 480mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg