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Amazing Corn Casserole

BY JOE SIRAGUSA

A tasty vegetarian casserole featuring bi-color corn, french cut green beans, red bell peppers and more under a crunchy cracker crust.

DIRECTIONS

  1. Preheat oven to 375 while you prep the veggies.
  2. Finely chop the onion, about 1/4 to 1/3 of a cup, and place in large mixing bowl.
  3. Dice the red bell pepper and add to the bowl.
  4. Drain and rinse the cans of corn and beans and add to bowl. If you are using frozen bags, cook them according to directions first before adding to mixure (otherwise it will take too long to bake).
  5. Add sour cream, condensed soup, garlic, one cup milk, 1/2 cup shredded cheddar cheese, season with kosher salt and freshly ground black pepper and fold the mixture together.
  6. Spray 8x8 casserole dish with cooking spray and add mixture.
  7. Top with crushed crackers and spritz with spray butter/margarine or drizzle with a few tablespoons of melted butter.
  8. Bake at 375 for 40 minutes until hot and golden brown on top.

INGREDIENTS

White and yellow corn, 1 can or half frozen package

French cut green beans, 1 can or half frozen package

Red bell pepper, chopped

2 cloves pressed garlic

Onion

Cheddar cheese, shredded

Ritz Crackers, about 20

Cream of celery soup

Light sour cream

Milk

Kosher salt

Freshly ground black pepper