A traditional Southern beverage, sweet tea is great on sweltering summer days.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 8-inch dish |
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 (Optional)
- ½ cup onion, chopped (Optional)
- 1 sleeve buttery round crackers (such as Ritz®), finely crushed
- ¼ cup butter, melted
- 7 tablespoons slivered almonds (Optional)
Instructions
- 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 an 8-inch square baking dish and spread evenly.
- Combine crackers and melted butter in a small bowl. Mix well, coating crackers with butter. Pour over 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.
- I usually leave out the celery and almonds.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 749 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Our new favorite for holiday sides! Thank you so much for sharing this recipe!
I used sliced almonds instead of slivered, since I couldn’t find slivered. I did add in the onion, but left out the diced celery. My brother-in-law went back for thirds.