For a unique holiday dessert, try this recipe for pumpkin rolls! The perfect dessert for serving as an after-dinner dessert, this rich, spiced pumpkin sheet cake is filled with vanilla cream cheese, rolled up, and dusted with powdered sugar.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 (16 ounce) cans seasoned green beans, drained
- 1 ½ cups frozen corn
- 2 cups sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 4 ounces buttery round crackers
- ½ cup butter, melted
- 1 ½ cups shredded Colby-Jack cheese
Instructions
- 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.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 22 g |
| Sodium | 1129 mg |
| Sugars | 4 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I found this very good. I used a can of corn and pepper-jack cheese.
this is my recipe and the sour cream comments are true. I must have posted 2 by accident because I’ve never made it with two. Sorry you guys didn’t like it too much.
All our guests loved this!!! I used cream cheese instead of sour cream and I added French fried onions to the top instead of the ritz and it was delicious. Made it for thanksgiving and my guests requested it again for Christmas.
Totally amazing! Subbed in Vegan ingredients. Cashew Alfredo sauce instead of Cream of Mushroom soup, and a few dollops of Tofutti sour cream. Topped with organic butter crackers mixed with melted Earth Balance and Daiya shredded cheddar.
This was a good starter recipe but I made some changes. I omitted the corn, added 1/2 the sour cream, used cream of celery, added 1/4 cup of mayo, used frozen green beans, added a bit of milk to the mixture, and mixed the cheese into the sauce. I also used crushed goldfish on top. Super yummy!!
A wonderful surprise addition to this years holiday meals. Even my DH who hates green bean casserole with a passion asked for seconds. The tang of the sour cream gives it a nice little “punch” of flavor. I’ll be adding it to more of our holiday meals.
This was a huge hit here. Everyone remarked how well they liked this dish. I used french cut green beans, canned corn and a blend of sharp cheddar and monteray jack cheese. My only addition was some freshly ground black pepper. Very good dish. Thanks!
Sorry, I just didn’t think this was good. I’ll stick to the regular old green bean casserole next time!
It was okay at first. I did read other reviews and I was told to half the sourcream and I did. However, the cream was still too much compared to the vegetables. So I ended up adding another can of green beans and corn to make it up, and THAT way it was DELICIOUS.
This recipe is WONDERFUL! True comfort food. The only thing I do differently is I use French Fried onions instead of the cracker crumbs. YUMMO!
We didn’t like this at all. I used frozen beans and only 1 cup of sour cream. We don’t like canned veggies so I don’t think it would have been to our liking had I followed the recipe exactly.
The idea was great but the sour cream was too much. It was too sloppy in my opinion and everyone said that all they could taste was the sour cream. I also felt it needed a little bit more flavor, like salt and pepper. But I would be willing to try it again just way less sour cream.
This was just OK. We liked it with the corn, but it was missing something. Salt and pepper helped. I’ll probably combine ideas from other similar recipes and try it again with the changes.
amazing, i am not a mushroom person so i never had green bean casserole before. but now i will have it all the time with this recipe! mmmm!
Maybe it’s because I doubled the recipe, but this took FOREVER to cook, and by the time it was finally hot, the sour cream/ soup mixture just sat on top. I thought it would seep through, but it was like a really overpowering layer of cream, and then the beans and corn by themselves. Again, maybe if it were the original recipe amount, the sour cream would have seeped in. Seriously, no one touched it on Christmas, and I was stuck with a TON of it to take home, that ended up getting tossed.
very tasty, rememeber to reduce the sour cream and mushroom soup
New family favorite! This is very simialar to old family recipe I used to make but have to say we now prefer this one! Scrumptous! Only thing I changed was I used 1 less can of green beans, 2cups of cheese, and more crackers & butter for the topping. I cooked it in a 13×9 pan and it was full!
This was a toss up here. Several really enjoyed it but I wasn’t impressed. I followed the recipe perfectly but just didn’t enjoy the flavors.
This was GOOD and EASY!! I substituted fresh green beans from our garden and just baked it about 20 or so minutes longer. I’ll definately add this to my recipe box.
We made this for a family dinner and everyone loved it. The sour cream goes so well with the corn and green beans. The beans were a bit soggy on the bottom so may try to mix the sour cream mix with the beans and corn next time. Very tasty!
We used this for thanksgiving dinner and it turned out great! I was looking for something other than the same ol’ green bean and onion recipe and this was perfect. Nice flavor, easy to make, family loved it.