Green Bean N Corn Bake Food

MOM'S GREEN BEAN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• 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.
• Bake in the preheated oven until the casserole is bubbling and the crumb topping is golden brown, about 45 minutes.

SOMETHING DIFFERENT GREEN BEAN AND CORN CASSEROLE

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.

GREEN BEAN 'N' CORN BAKE

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.

GREEN BEAN & CORN CASSEROLE

Steps:

• Combine beans, corn, soup onions, sour cream, cheese salt and pepper.
• Transfer to a greased 2 qt casserole dish.
• Sprinkle with French fried onions.
• Bake , uncovered at 350 for 25 to 30 minutes or until heated through.

MAKEOVER CORN 'N' GREEN BEAN BAKE

Steps:

• In a large bowl, combine the first nine ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray. , Toss the cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

GREEN BEANS WITH ROASTED CORN AND GREEN ONIONS

Steps:

• In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.
• Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.
• In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter.
• Garnish with Roma tomatoes and Parmesan.
• Ease of preparation: easy

GREEN BEANS WITH ROASTED CORN AND GREEN ONIONS

Steps:

• In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.
• Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.
• In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter.
• Garnish with Roma tomatoes and Parmesan.

GREEN BEAN AND CORN CASSEROLE

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.

GREEN BEANS AND SWEET CORN

Steps:

• Cook or steam green beans until just tender.
• In a large skillet melt butter. Cook shallots or onion and red pepper over medium high heat about 3 minutes or until slightly wilted.
• Add green beans and corn and cook about 2 minutes until heated through.
• Add salt and pepper to taste. Combine herbs and stir in half of them.
• Remove mixture to a serving dish and sprinkle with remaining herbs.
• If using dried herbs, reduce to 1/2 tsp each and add a little fesh chopped parsley to the second herb treatment.

CORN 'N' BEAN BAKE

Steps:

• In a bowl, combine the beans, corn, soup and 1/2 cup cheese.
• Spoon into a greased 1 1/2 quart baking dish. Top with crackers and remaining cheese.
• Bake, uncovered, at 350 degrees for 35 minutes or until heated through.

GREEN BEAN CORN CASSEROLE

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.

TWISTED GREEN BEAN CASSEROLE

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.

GREEN BEAN AND CORN ALMONDINE

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
• Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
• Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.

CORN 'N' BEAN BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine beans, corn, soup and 1/2 cup cheese. Spoon into a greased 2-qt. baking dish. Top with crackers and remaining cheese. , Bake, uncovered, 35 minutes or until heated through.

GREEN BEAN & CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Pour green beans and corn into large colander and let liquid drain off.
• When all liquid has drained off place beans and corn into large mixing bowl.
• In heavy skillet fry bacon until crispy.
• Remove from skillet, crumble and add to bean/corn mixture.
• Add onion to bacon grease in skillet and saute until soft over medium heat until soft, about 20 minutes.
• Using a slotted spoon remove onion from drippings and add onions to bean/corn mixture.
• Combine Cream of Celery Soup, sour cream, salt, black pepper, granulated garlic and cayenne pepper, mixing well.
• Add shredded cheddar cheese to soup mixture and pour over bean/corn mixture, mixing well but being careful not to break beans.
• Pour bean/corn mixure into 8x12 baking dish.
• Combine melted butter and crushed Ritz Crackers, mixing well.
• Sprinkle crushed crackers over bean/corn mixture.
• Bake uncovered for 30 minutes or until bubbly and topping is slightly browned and crisped.

MICROWAVE CORN 'N' BEAN BAKE

Steps:

• In a large bowl, combine the beans, corn, soup and 1/2 cup cheese. Spoon into a greased 2-qt. microwave-safe dish. , Cover and microwave on high for 10 minutes, stirring once. Combine cracker crumbs and remaining cheese; sprinkle over bean mixture. Microwave, uncovered, on high for 3-5 minutes or until beans are tender. ,