Moms Green Bean Vegetable Casserole

This is my mom’s personal twist to the original green bean casserole. She has made this every Thanksgiving because our family demands it!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.

Step: 2

In a bowl, stir together the cream of celery soup, sour cream, Cheddar cheese, onion, and salt until well combined. Mix the green beans and corn together in the prepared dish, and spread the soup mixture over the vegetables. Place the crushed crackers in a bowl and stir in the butter. Spread the crumbs over the casserole.

Step: 3

Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.

Per Serving: 406 calories; protein 7.5g; carbohydrates 33.2g; fat 28.1g; cholesterol 52.1mg; sodium 992.9mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do double-duty .