When the air has a chill to it and you want some heat in the house, my mind turns to oven recipes and the warmth and good smells of kitchen and food and cooking and baking. This veggie casserole falls into comfort food category. Yummy, creamy, buttery cracker crumb topping…
Ingredients
- 4 cups drained green beans
- 4 cups drained corn
- 8 oz sour cream
- 1 cup shredded cheese
- 1 can cream of chicken soup
- 1 roll of Ritz crackers, crushed
- 1 stick of butter, melted
Instructions
Layer beans and corn in a 9x13 baking dish.
Sprinkle with salt and pepper.
Mix sour cream, cheese, and soup. Spread this mixture on top of veggies!
Combine crushed crackers and melted butter. Sprinkle on top.
Bake at 350 degrees for 30 minutes or till bubbling.
Notes
I use one quart of home canned green beans and one quart bag of frozen home-grown corn.
You can use less butter with the cracker crumbs. Just depends how buttery you want them! 🙂 They will be crumbier with less butter. I also use whatever kind of crackers I have around, but the Ritz are yummy!
Makes a yummy side dish! Do you have a favorite side dish?
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This looks awesome! And especially good on these cold, fall nights. 🙂 Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2013/11/try-new-recipe-tuesday-november-5.html Also, if I could ask for your support. On this week’s post, I mention that I was nominated in 2 categories in the homeschool mom blog awards. If you would vote for my blog, I would be most appreciative. The links are in the post. THANKS so much! 🙂