Green Bean and Corn Casserole is a classic holiday side dish that fills me with nostalgia. This homemade casserole is made with green beans, corn, cheese, sour cream, cream of celery soup, and topped with Ritz crackers. It’s the best mix of creamy, cheese, and crunchy, and it’s so easy to make.

spoon digging into green bean and corn casserole with golden brown, cheesy, cracker topping

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What’s in Green Bean and Corn Casserole?

If you’re a fan of green bean casserole or corn casserole, then you’re certainly going to love this side dish that combines the best parts of both!

  • Corn: Use a can of corn kernels, drained. If you prefer to use frozen corn, be sure to thaw it and remove excess moisture before adding it.
  • Green Beans: Use a can of green beans, drained. I like using French-style beans, but you can use cut green beans instead.
  • Cream of Celery Soup: Use a can of cream of celery or cream or mushroom soup–either one is fine! This adds a creamy texture and savory flavor.
  • Sour Cream: This adds a creamy and tangy kick.
  • Water Chestnuts: A can of water chestnuts adds more texture.
  • Ritz Crackers: Buttery, crumbled crackers make a delicious topping for this green beans and corn casserole.
  • Onion: Sweet yellow onion works best, but white onion is fine too.
  • Cheese: Cheddar cheese tastes best, and freshly-shredded cheese is best for melting. You can also use Gruyere, Swiss, or Colby instead.
  • Butter: Melted butter is used on top of the cracker topping to finish the casserole.
  • Garlic Powder: A little bit of garlic powder adds a bit of savory flavor to the mix.

Pro Tip: If you don’t have fresh onion on hand, substitute 1 tablespoon of minced onion flakes.

What else can I add to this casserole?

If you’re looking to make a few ingredients swaps or additions to this cheesy green bean and corn casserole, here are some ideas.

Swap sour cream for plain Greek yogurt–it’s just as tangy and creamy, but much lighter.

Mix in crumbled bacon, caramelized onions, or roasted mushrooms along with the rest of the ingredients.

Use breadcrumbs, french fried onions, or crumbled croutons as a topping instead of crackers.

how to make green bean and corn casserole step by step photo instructions
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How long does it take to cook green bean corn casserole?

With the oven set to 350F, it will take 30-40 minutes to cook. The best way to tell when it’s done is when the topping gets golden brown and the liquid starts to bubble.

Can I use fresh vegetables for this casserole?

You can use fresh green beans or corn if you prefer, but canned version are really convenient and tastes just as good.

What’s the best way to crumble crackers for the topping?

Crumbling them with your hands is the easiest way to accomplish this task, but if you prefer, you can crush them in a food processor or a blender. Alternatively, you can put the crackers in a plastic bag and crush with a meat mallet or a rolling pin.

a serving of green bean corn casserole on a small plate with ritz crackers

How to Store and Reheat

Store leftover green bean with corn casserole in an airtight container, and keep in the refrigerator up to 4 days. Reheat in the oven at 350F until heated through; or in the microwave, stirring every 30 second until warm.

How to Freeze

If you plan to freeze this green bean corn casserole, leave off the cracker topping, or remove it (as best you can) before freezing–the crackers will get soggy when thawed. Store leftovers in an airtight container and freeze up to 3 months. Thaw before reheating.

What to Serve with Green Bean Corn Casserole

This is the perfect side dish for Thanksgiving, or any holiday feast, because it tastes delicious with Honey Baked Turkey, Brown Sugar Glazed Ham, or Whole Roast Chicken. It’s also easy enough to make for weeknight dinners, served along with Mini Turkey Meatloaves, Air Fryer Chicken Thighs, or Parmesan Crusted Chicken.

cheesy green bean corn casserole with crackers
Recipe Card

Green Bean and Corn Casserole with Cheese

4.45 from 34 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 10
Author: Becky Hardin
featured green bean and corn casserole
Green bean and corn casserole is a savory side dish made with cheese and a crunchy cracker topping, perfect for Thanksgiving or holidays.
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Ingredients 

  • 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 use 1 T. onion flakes.
  • 1/2 cup sour cream
  • 12 ounce can cream of celery or mushroom soup
  • 1 cup shredded Cheddar cheese also, Gruyere would be great.
  • 6 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 15 Ritz crackers or other buttery crackers, crumbled

Instructions 

  • Spray a casserole dish (9×13-inch or equivalent). Preheat oven to 350 degrees F.
  • Layer the corn, green beans, water chestnuts, and onion in the casserole dish.
    12 ounce can whole corn, 12 ounce can French-style green beans, 6 ounce can water chestnuts, 1/2 cup sweet yellow onion
    green beans, corn, and water chestnuts layered in a casserole dish
  • Mix together the sour cream and soup and pour over the vegetables.
    1/2 cup sour cream, 12 ounce can cream of celery or mushroom soup
    casserole topped with sour cream and cream of celery soup mixture
  • Sprinkle cheese and garlic powder over the soup mixture.
    1 cup shredded Cheddar cheese, 1/2 teaspoon garlic powder
    casserole with shredded cheese on top
  • Sprinkle the crumbled crackers on top.
    15 Ritz crackers
    cheese and crackers crumbled on top of the casserole
  • Pour the melted butter over the crackers.
    6 tablespoons melted butter
    a casserole dish filled with cheese and green beans.
  • Bake for 30-40 minutes until golden and bubbly.
    green bean and corn casserole after baking
  • Enjoy.

Video

Calories: 226kcalCarbohydrates: 17gProtein: 7gFat: 15gSaturated Fat: 9gCholesterol: 38mgSodium: 425mgPotassium: 251mgFiber: 2gSugar: 4gVitamin A: 719IUVitamin C: 7mgCalcium: 120mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.45 from 34 votes (33 ratings without comment)
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7 Comments
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Mary
Mary
April 9, 2024 4:55 pm

De – lish – ous!!!

IMG_20240409_175035597
Laura
Laura
August 20, 2023 12:31 am

Much better with canned Hominy rather than corn4 stars

Samantha Marceau
August 21, 2023 9:05 am
Reply to  Laura

Thanks for sharing what worked for you, Laura!

Nancy charington
Nancy charington
November 17, 2017 4:36 pm

How many servings is this recipe?

Louis
Louis
May 16, 2016 3:04 pm

Looks délicieux and would like to try it! =)
There is plenty space on the webpage, so please, no need to write in abbreviation which only causes confusions in reading recipes!

Sharon
Sharon
April 18, 2014 1:31 pm

Looking forward to trying this casserole for Easter Sunday. Maybe with a ham? Thanks!

becky gall hardin
becky gall hardin
April 18, 2014 4:29 pm
Reply to  Sharon

i think it would be perfect with a ham!!! Happy Easter :)