Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (2024)

Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (1)

By: Becky Hardin

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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.

Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (2)

Table of Contents

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.

Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (3)

Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (4)

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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.

Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (5)

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 Recipe - The Cookie Rookie® (6)

Recipe

Green Bean and Corn Casserole with Cheese

4.45 from 34 votes

Author: Becky Hardin

Prep: 15 minutes minutes

Cook: 35 minutes minutes

Total: 50 minutes minutes

Serves10

Print Rate

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Green bean and corn casserole is a savory side dish made with cheese and a crunchy cracker topping, perfect for Thanksgiving or holidays.

Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (8)

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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 Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (9)

  • 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

    Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (10)

  • Sprinkle cheese and garlic powder over the soup mixture.

    1 cup shredded Cheddar cheese, 1/2 teaspoon garlic powder

    Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (11)

  • Sprinkle the crumbled crackers on top.

    15 Ritz crackers

    Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (12)

  • Pour the melted butter over the crackers.

    6 tablespoons melted butter

    Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (13)

  • Bake for 30-40 minutes until golden and bubbly.

    Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (14)

  • 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

Calories: 226kcal (11%) Carbohydrates: 17g (6%) Protein: 7g (14%) Fat: 15g (23%) Saturated Fat: 9g (56%) Cholesterol: 38mg (13%) Sodium: 425mg (18%) Potassium: 251mg (7%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 719IU (14%) Vitamin C: 7mg (8%) Calcium: 120mg (12%) Iron: 1mg (6%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (16)

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More Green Bean and Corn Recipes We Love

  • Loaded Green Bean Casserole
  • Skillet Creamed Corn
  • Creamed Green Beans
  • Loaded Cornbread Casserole
  • Instant Pot Green Bean Casserole
  • Corn Pudding
  • Scalloped Corn Casserole
  • Bourbon Green Beans

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Green Bean and Corn Casserole with Cheese Recipe - The Cookie Rookie® (2024)

FAQs

How do you keep green bean casserole from getting mushy? ›

Green Bean Casserole Tips

Don't overcook the green beans: Remember when you are blanching the green beans that they will continue to cook and soften while baking in the oven with the rest of the casserole. So it's important to undercook them slightly during this first step so that they don't get mushy in the oven.

Which is better in green bean casserole canned or frozen? ›

Frozen French-cut green beans are a better option. They hold their texture better than canned, and you can cook them straight from their frozen state. And if you're using fresh green beans? You'll need to cook them first by roasting, steaming or boiling them.

Who made the first green bean casserole? ›

Dorcas Reilly (1926–2018) created the recipe in 1955 while working in the home economics department at the Campbell's Soup Company in Camden, New Jersey.

Why is my green bean casserole soupy? ›

One common cause of a wet, soupy casserole is undercooking the vegetable ingredients on the stovetop. When you choose to use fresh green beans, onion, and mushrooms instead of canned, cook the veggies well before tossing them into the oven.

Should you drain canned green beans before cooking? ›

But if you're someone who needs to watch your sodium intake, it certainly can't hurt to drain and rinse canned beans before using them. Doing so can reduce the sodium by 40%. If you don't want to rinse, consider at least draining them first. Draining alone will “reduce the sodium by a third,” says Reinagel.

How many cans of green beans equal 4 cups? ›

Notes: ✿ 4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.

Can you overcook green bean casserole? ›

It's important to note that frozen green beans—usually the best choice for green bean casseroles—are blanched before the freezing process begins, so they're already partially cooked, too. That means they'll also cook pretty fast, which could easily morph into overcooking if you aren't careful.

Which canned green beans taste best? ›

I have tried many types of canned green beans, but Le Sueur Premium Select Whole Green Beans stand out to me. They are top-quality green beans that taste fresh and delicious. These whole green beans come in convenient 14.5 ounce cans. The cans are easy to open and the beans inside look vibrant and appetizing.

Why do Americans eat green bean casserole? ›

How It Became a Holiday Staple. Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

Did the Pilgrims eat green bean casserole? ›

For one thing, macaroni and cheese is definitely not a traditional Thanksgiving food, nor did the Pilgrims and Wampanoag have oven-safe dishes for baking green-bean casseroles. Or marshmallows.

What is the oldest known casserole? ›

Macaroni and cheese is the oldest written casserole recipe found in 1250.

Who is Dorcas Riley? ›

Reilly worked for several years in the Campbell's Test Kitchen creating new recipes. She is best known for popularizing the green bean casserole. Reilly was called the "Grandmother of the Green Bean Bake."

How to make green bean casserole not runny? ›

Mistake #5: A Runny Casserole

If you don't, the excess water from the beans can leak out into the casserole and make it thin and runny. If you sense it's a little watery, "add a thickener like roux or starch to absorb the additional liquid or cook a little longer," she says.

How long can green bean casserole sit out? ›

The casserole can sit out at room temperature for about an hour, then it should be reheated or stored in the fridge.

How do you keep green beans from getting mushy? ›

How do you cook beans without them getting mushy? Soak them in water before cooking. This will soften the beans enough so that it cooks faster and not be mushy for too long a cooking period.

How do you make a casserole not soggy? ›

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

How do you cook beans so they are not mushy? ›

Stovetop Method

Stir them gently and occasionally, never letting them hit a strong boil; this can burst their skins and make them mushy or unevenly cooked. Depending upon the variety, dried beans will cook quickly (about 15 minutes for red lentils) or slowly (up to 3 to 4 hours for unsoaked chickpeas or lima beans).

How long can green bean casserole stay in the fridge before cooking? ›

Refrigerate up to 2 days. Reheating: Remove the baking dish from the refrigerator at least 30 minutes or up to 1 hour before you'd like to finish them in the oven. Remove the foil & plastic wrap. Stir ½ cup of the French fried onions into the green bean mixture, then tightly recover the baking dish with foil.

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