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CORN AND GREEN BEAN CASSEROLE Recipe

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This recipe for CORN AND GREEN BEAN CASSEROLE, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gina Walls
Added: Sunday, January 30, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 15-oz. cans whole kernel corn, drained
2 15-oz. cans French style green beans, drained
2 cans cream of celery or cream of chicken soup
1/2-1 cup celery, diced
1/2-1 cup onions, chopped
1/2-1 cup red pepper, diced
1 cup sour cream
2 cups shredded cheddar cheese
1 sleeve Ritz crackers, crushed
1/2-1 cup butter, melted

Directions:
Directions:
Preheat oven to 350. Spray a 9 x 13 inch casserole dish with PAM. Combine the first 8 ingredients and spoon into the prepared dish. Mix melted butter with the crushed crackers. Sprinkle over top of casserole. Bake approximately 30 minutes or until hot and bubbly.

Personal Notes:
Personal Notes:
Casserole can be made the day before serving and refrigerated. Remove casserole from refrigerator about 45 minutes before baking. Add the buttered crackers then bake for about 45 minutes, until hot and bubbly.

 

 

 

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