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.
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.
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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.
You can use fresh green beans or corn if you prefer, but canned version are really convenient and tastes just as good.
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.
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.
Green Bean and Corn Casserole with Cheese
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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
- 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
- Sprinkle cheese and garlic powder over the soup mixture.1 cup shredded Cheddar cheese, 1/2 teaspoon garlic powder
- Sprinkle the crumbled crackers on top.15 Ritz crackers
- Pour the melted butter over the crackers.6 tablespoons melted butter
- Bake for 30-40 minutes until golden and bubbly.
- Enjoy.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
De – lish – ous!!!
Much better with canned Hominy rather than corn
Thanks for sharing what worked for you, Laura!
How many servings is this recipe?
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!
Looking forward to trying this casserole for Easter Sunday. Maybe with a ham? Thanks!
i think it would be perfect with a ham!!! Happy Easter :)