Makeover Corn N Green Bean Bake Food

GREEN BEAN AND CORN CASSEROLE

Green Bean and Corn Casserole image

Ideal for potlucks. Every time I make it, I get requests for the recipe.

Provided by Wendy

Categories Side Dish Casseroles Green Bean Casserole Recipes

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

1 (14.5 ounce) can French-cut green beans, drained
1 (14.5 ounce) can corn, drained
1 (10.75 ounce) can cream of celery soup
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup diced celery
½ cup onion, chopped
1 sleeve buttery round crackers (such as Ritz®), finely crushed
¼ cup butter, melted
7 tablespoons slivered almonds

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.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 21 g, Cholesterol 44.1 mg, Fat 19.7 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 749.3 mg, Sugar 3.7 g

GARLIC PARMESAN GREEN BEAN CASSEROLE

Garlic Parmesan Green Bean Casserole image

Garlic Parmesan Green Bean Casserole is the most wonderfully flavorful holiday side dish! This homemade version is garlic, parmesan, and walnuts for crunch. It is not only delicious, but naturally gluten free and low carb as well.

Provided by Kimber

Categories Side Dish

Number Of Ingredients 10

Ingredients

32 oz green beans
6 oz cream cheese (softened)
4 cloves garlic (pressed)
1 tsp salt
1/2 tsp ground pepper
1/2 cup sour cream
2 tbsp heavy cream
3/4 cup parmesan cheese (shredded (divided))
8 oz mushrooms (chopped)
1/2 cup California Walnuts (chopped)

Steps:

Chop green beans in half and remove any hard ends.
In a large bowl, combine cream cheese, garlic, salt, pepper sour cream, heavy cream, 1/2 cup parmesan cheese, and chopped mushrooms and mix until combined.
Stir in the green beans and toss until coated with the mixture, then transfer to a large casserole dish.
Sprinkle remaining 1/4 cup parmesan cheese over the top of the casserole and then top with walnuts.
Bake covered with foil at 425˚F for 40 minutes. Remove the foil and cook for an additional 10-15 minutes, or until the nuts are toasted and the green beans are tender.
Let rest 10-15 minutes before serving for sauce to thicken.

Nutrition Facts : ServingSize 4 oz, Calories 194 kcal, Carbohydrate 10 g, Protein 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 308 mg, Fiber 3 g, Sugar 5 g

CHICKEN, CORN, AND LIMA-BEAN STEW

Chicken, Corn, and Lima-Bean Stew image

This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 45m

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 medium onions, diced
1 green bell pepper, ribs and seeds removed, diced
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
Coarse salt and ground pepper
2 tablespoons tomato paste
1 1/2 pounds boneless, skinless chicken thighs
6 plum tomatoes, diced
1/4 cup Worcestershire sauce
1 package (10 ounces) frozen corn kernels, thawed
1 package (10 ounces) frozen lima beans, thawed

Steps:

Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5 minutes.
Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.
Remove chicken from pot; stir in corn and lima beans, and simmer until heated through, about 5 minutes. Meanwhile, shred chicken meat with your fingers or a fork. Return chicken to pot, and stir to combine.

Nutrition Facts : Calories 470 g, Fat 14 g, Fiber 9 g, Protein 42 g