Alice’s Bean-Corn Casserole

Alice Broome brought this casserole to our 2019 MG Class that was held at Petals from the Past on March 6. It was such a hit we asked Alice to share the recipe. Chilton County Master Gardener members always provide lunch for the class held at Petals from the Past.

1 can French style green beans
1 can yellow whole kernel corn
1 can Cream of Celery soup
1/2 c. sharp cheddar cheese, shredded
1/2 c. sour cream
1/2 c chopped onion
1/2 c. slivered almonds
1 roll Ritz crackers
1 stick butter

Drain liquid from beans and corn. Mix vegetables and spread in a greased dish (9″x9″). Mix soup, cheese, sour cream and chopped onion. Spread mixture over corn and beans (or mix 6 first ingredients together and spread in pan). Melt butter, crush crackers and mix with almonds. Sprinkle over casserole. Bake at 350 degrees for 45 minutes.