Sunday, April 21, 2013

Vegetable Casserole (Variation #3)

 This has always been one of my favorite side dishes because it was one of my Grandma Sibyl's recipes and one I especially remember her making and serving for holidays (Christmas and Easter).  When I first posted this, I posted her original recipe, plus my variation.  However, yesterday when I was getting it ready for a church potluck meal for today, I realized I had opened up a can of creamed corn instead of regular corn.  Rather than waste it, I decided to try it.  It was delicious!  So, I decided to share this new variation with you.  The other two variations are below, as well. 

Now that I look at the recipes, I realize I have made other changes.  And, as I was actually typing the recipe, I realized I didn't put in the sour cream.  I guess that was a good thing, since I added the creamed corn.  So, maybe this isn't actually a variation, but a whole new recipe!  Yes!  I think so!

Note: This one makes a 9 x 13 inch dish.

1 can whole kernel corn, drained
1 can creamed corn
2 cans French-style green beans (I used regular cut green beans, just cut them with a knife while they were in the can)
2 cans cream of mushroom soup
3 -4 cups shredded cheddar cheese
1 small onion, chopped
2 sticks butter (not margarine)
1 small can green chilies
crushed cheese crackers (I used Goldfish, as you can tell!!)
Melt one stick of butter in small saucepan.  Add onions and saute until browned.  While this is sauteing, mix whole kernel corn, creamed corn, both cans of soup, and cheese in large bowl.  Add sauteed onion and butter.  Pour into 9 x 13 inch dish.  Top with crushed cheese crackers.  Can now refrigerate to bake later or bake now.  Before baking, melt stick of butter and pour over top of crackers.  Bake in preheated 350 degree oven until bubbly.  If refrigerated, it will take 45 min. to an hour.  If cooked immediately, it will take about 30 - 45 min.

1 can whole kernel corn, drained
1 can French-style green beans, drained
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup sour cream
1 can celery soup
1 cup grated cheddar cheese
Cheese nips

Mix together and pour in 9 x 9 dish. Cover with crushed cheese nips. Melt 1/2 stick oleo and pour over nips. Bake at 350 degrees until bubbles, about 30 minutes.

2 cans whole kernel corn, drained
2 cans French-style green beans, drained
1 - 4 oz. can chopped green chilies
1 - 8 oz. carton sour cream
1 small onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup (I've used all cream of mushroom soup, too)
2 cups grated cheddar cheese
Cheese flavored crackers, crushed (ex. Cheez-Its, Goldfish, etc.)
2 sticks butter or margarine

In small skillet, cook chopped onion and 1 stick butter or margarine until onions are translucent. In large bowl, combine corn, green beans, chilies, sour cream, soups, and cheese. Mix in cooked onions. Pour ingredients into 9 x 13 casserole dish. Top with crushed crackers. Melt remaining stick of butter and pour over crackers. Bake 45 minutes (or until bubbling) at 350 degrees. 

If you are making it ahead of time, refrigerate casserole until needed. Add crackers and melted butter or margarine just before baking.

I take this casserole to church potluck dinners and serve at Thanksgiving dinner with my husband's family. It always makes me think of Grandma!
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Wa Wa Waughs said...

I don't eat cheese crackers anymore, but I still love this casserole you make!

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