Time 40m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Place drained green beans and corn in a 1 1/2 quart greased casserole dish. Mix soup, sour cream and cheese and pour over top of vegetables. Crush crackers and mix thoroughly with melted butter. Place evenly over top of casserole. Bake uncovered for 30 minutes.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350 F and have ready a greased medium oval baking dish (7"x11" size). Mix together the cracker crumbs, nuts, and the melted butter and set aside. Mix together the remaining ingredients and pour into the prepared pan, sprinkling the nut mixture over the top. Bake uncovered for 30 minutes or until bubbly.
Time 45m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly. Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top. Bake in the preheated oven until set, about 30 minutes.
Time 45m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.
Time 45m Yield 7 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the soup, sour cream, cheese and onion. Stir in the beans and corn. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. , Uncover; sprinkle cracker crumbs around the edges. Spritz several times with butter-flavored spray. Bake 10-15 minutes longer or until heated through and edges are lightly browned.
Time 30m Yield 8 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place the green beans and corn into a 2 quart casserole dish, and spread evenly. In a medium bowl, stir together the sour cream and cream of mushroom soup. Spread on top of the corn and beans. Sprinkle shredded cheese over the soup. Stir together the melted butter and cracker crumbs; sprinkle over the top. Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through.
