Easy Canned Green Bean Recipe



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[b]Corn and Green Bean Casserole[/b]Recipe Type: Veggie/Side Dish/CasseroleCuisine: AmericanAuthor: Teresa Ambra adapted from Kathy Waite when we attended SouthwestBaptist Church, DeSoto, TXPrep time: 20 minsCook time: 30 minsTotal time: 50 minsServes: 10This delicious casserole uses two traditional favorites: corn and green beans,in an entirely different way. Topped with a delicious cheese sauce and almond-cracker topping, this wonderful side dish is great for company or holidays. * 16-oz. bag frozen French-style green beans or 2 cans French style green beans, drained * 16-oz. frozen whole kernel corn or 2 cans whole kernel corn, drained * Salt and pepper * 1/3 cup finely minced onion or diced green onions * 1 can cream of celery soup * 8-oz. carton sour cream * 1 cup grated sharp Cheddar cheese * 1 roll [url href=”http://www.ritzcrackers.com/” target=”_blank” title=”ritz crackers”]Ritz[/url] crackers, crushed * 1 stick (1/2 cup) unsalted butter, melted * 1/3 cup [url href=”http://www.fishernuts.com/” target=”_blank” title=”fisher almonds”]Fisher[/url] slivered almonds 1. Layer beans in a greased 9×13″ glass baking dish. 2. Spread corn over top of green beans in casserole. 3. Sprinkle generously with salt and pepper. 4. Add diced onion. 5. Mix soup, sour cream, and cheddar cheese and spread over first layer. 6. Place crackers in a zip lock bag and crush with a rolling pin. 7. Mix crackers, butter, and almonds and sprinkle over second layer. 8. Bake at 350° for 30-45 minutes or until bubbly.Cooking time will have to be adjusted if using frozen or fresh vegetablesrather than canned. You will have to blanch fresh veggies before usingthem.[br][br]You CANNOT use regular frozen green beans in this recipe. Theywon’t turn out as well. The beans need to be French-cut or they don’t cookquickly enough and the rest of the casserole will be burned!Corn and Green Bean Casserole is so scrumptious. The combination of the sourcream, cream of celery soup and cheddar cheese really add flavor. Then havingthe Ritz crackers and almonds on top also give the casserole body, crunch, andmore delicious flavors.This casserole can be made with either frozen corn and green beans or cannedcorn and green beans. I’ve done each and both have turned out really well.This is one of my favorite side dishes to make for Thanksgiving or Christmas.Everyone always loves the creamy taste of the casserole.Why don’t you give Corn and Green Bean Casserole a try?

Easy Canned Green Bean Recipe


This canned green bean recipe is an easy and delicious way to use those greenbeans in your pantry! A few ingredients make a veggie the family will love!Cook ModePrevent your screen from going darkKeyword canned green bean recipe, canned green beansAuthor Longbourn Farm • Alli KelleyGet ad-free recipes in PrepearLearn more about Prepear here!

7 Best Canned Green Bean Recipes


This creamy yet crunchy casserole is a great side dish for your holiday meals,or nights when you have a little extra time to prepare a special dinner.Bacon makes everything better. So why not toss it into your green beans? Thisfried recipe takes about 30 minutes to make and is well worth it.Another recipe adding bacon into the mix, but this one takes a differentapproach. Simmering! If you have the afternoon at home to let your green beanscook slowly, fully absorbing all the flavors, give this recipe a try.If you get frustrated by all of the leftover oils you often have from cookingyour meats, this is the recipe for you. A simple can of green beans can use upany food waste and turn it into a delicious side dish.This super simple recipe adds garlic and parmesan for a cheesy side dish thatis sure to get eaten up by even the pickiest eaters.If the texture of green beans isn’t your favorite, this is the recipe for you.Cashews add a nice crust to the beans, making a great, crunchy option.Using simple ingredients you likely already have in your pantry, this cookingmethod will give you green beans that have nice crispiness and are full offlavor.

This canned green bean recipe is an easy and delicious way to use those


green beans in your pantry! A few ingredients make a veggie the family willlove!I always like to have a small stock of canned goods in my pantry. Small mainlybecause my current pantry is small. Ha. Even though I usually have preservedproduce {like tomatoes, zucchini, and broccoli} in my freezer or fresh from mygarden, some days call for a quick veggie fix if I’m going to get one onto thetable in time for dinner. Which is where this easy canned green bean recipecomes in!I grew up eating these and loving them, my mom was the master and makingveggies delicious, and this easy canned green bean recipe is one of Abram’sfavorites as well. Andy will even eat them!And seriously, it’s so easy. But so dang good.Please don’t ever just dump a can of green beans into a pot, heat them up, andserve them. Your kids probably won’t eat them.And your husband probably won’t either.And then you’ll be mad and never want to make dinner again.And that’s just way too sad!Instead, make this canned green bean recipe. There are only a few ingredients:butter and onion powder with salt and pepper. Simple but magical!The first time I made these to go with our dinner, Andy was still prettyapprehensive about anything I cooked {newlyweds}. Especially vegetables. Thisis a direct quote from that evening, “Those smell like they’d taste good.” Buthe wouldn’t try them. HA.The trick to this recipe is to let the liquid simmer completely out. This letsthe butter and seasoning stick to the green beans, which results indeliciousness every bite. If you leave the liquid in the beans, all the goodstuff you add just gets left behind when you serve them.A great addition to this recipe is some bacon. Because everything is betterwith bacon. Especially veggies. Is that an oxymoron? Never mind, don’t answerthat. If bacon + veggies = wrong, I just don’t wanna be right.I’ll just list Cooking Veggies with Butter and Bacon under the growing listthat is titled Reasons from the Kitchen: Why Alli Must Exercise Regularly.Also, if you are nerdy like me you can read this awesome article about thechemistry of why bacon is so good.I’m not embarrassed. Ahem.

CORN & GREEN BEAN CASSEROLE


(Recipe adapted from Kathy Waite, Southwest Baptist Church, De Soto,TX)Print RecipeCorn and Green Bean Casserole YumThis delicious casserole uses two traditional favorites: corn and green beans,in an entirely different way. Topped with a delicious cheese sauce and almond-cracker topping, this wonderful side dish is great for company or holidays.Votes: 0 Rating: 0 You:Rate this recipe!Instructions 1. Layer beans in a greased 9×13″ glass baking dish. 2. Spread corn over top of green beans in casserole. 3. Sprinkle generously with salt and pepper. 4. 5. Mix soup, sour cream, and cheddar cheese and spread over first layer. 6. Place crackers in a zip lock bag and crush with a rolling pin. 7. Mix crackers, butter, and almonds and sprinkle over second layer. 8. Bake at 350° for 30-45 minutes or until bubbly.Recipe NotesNOTE: Cooking time will have to be adjusted if using frozen or freshvegetables rather than canned. You will have to blanch fresh veggies beforeusing them.NOTE: You CANNOT use regular frozen green beans in this recipe. They won’tturn out as well. The beans need to be French-cut or they don’t cook quicklyenough and the rest of the casserole will be burned!NOTE: Ritz crackers has reduced the size of their sleeves of crackers. Youwill probably need to add an additional 1/3 to 1/2 sleeve to get the sameresults.NOTE: The original recipe called for canned beans and corn.

Canned Green Beans Brands


There are many brands and they’ll vary widely depending on your area. DelMonte and Green Giant are popular choices you’ll likely find anywhere, butyour local grocery store will probably carry independent brands as well.

Corn and Green Bean Casserole


Corn and Green Bean Casserole is a hit whenever we make it. This deliciouscasserole uses French-style green beans, corn, in a tasty cream of celery andcheese sauce. Then it’s topped with a Ritz cracker crumb mixture that includessliced almonds. Corn and Green Bean Casserole is so wonderful and it’s a greatside dish for company or holiday menus. Not only that, this recipe is fairlyeasy and quick, too.One of my sons used to call me casserole queen. I love making casseroles —especially vegetable casseroles. Corn and Green Bean Casserole is anothergreat casserole that’s excellent for traditional holiday dinners. WheneverI’ve served this dish, it’s usually been for company and everyone has alwaysraved over it. The crunchy almond-cracker topping is part of what makes thisrecipe so special.I got this recipe from Kathy Waite, when she was the pastor’s wife atSouthwest Baptist Church, in DeSoto, TX. She brought it to a potluck one timeand I loved it. Kathy and I exchanged a lot of fantastic recipes the three anda half years we were members of Southwest Baptist Church. I think of Kathyevery time I make this recipe.The first time I tried it out on company was for a Thanksgiving dinner we werehosting for several families who didn’t have family in town. I was makingseveral side dishes and we had folks come over for the Cowboys game. One ofthe guys volunteered to help in the kitchen and I told him what to do and heput it all together. It got great reviews from everyone who tried it.If you’re looking for a casserole to WOW your company for the holidays, Cornand Green Bean Casserole is sure to please. Even though some folks might thinkthe combination of corn and green beans sounds a little odd, everyone loves itonce they’ve tasted the first bite.When I first made this recipe in June 2012, it was the first week of my blog.My pictures in the early days were deplorable and I’ve found myself remaking acouple hundred of those beginner posts so that I could get better picturesthat truly depict what the recipe is supposed to be about.I recently remade this recipe (January 2015) for company and, you guessed it,they loved it. I have made this recipe using canned French-style green beansand corn, and I’ve used frozen French-style green beans and corn. I wouldn’tattempt to make this recipe with fresh green beans unless they are blanchedfirst because I’m not sure they would cook thoroughly. This is such adelightful side dish. I hope you put it on your menu plans soon!Corn and Green Bean Casserole is a fabulous casserole to make especiallyduring the holiday season.Corn and Green Bean Casserole has a nice crunchy topping on top with the Ritzcrackers and almonds.Corn and Green Bean Casserole is such a delicious casserole for the holidaysespecially. It’s easy to prepare and your company will love it!Here’s what I did.I used these ingredients.Spray casserole dish with cooking spray. Spread a 16-oz. bag of frozen French-style green beans or 2 cans of drained, French-style green beans on the bottomof the casserole. (I used frozen green beans here).Add a 16-oz. bag of frozen whole kernel corn or 2 cans of drained whole kernelcorn. (I used frozen corn). Sprinkle generously with salt and pepper. Adddiced onion, or diced green onions.Place sour cream, cheddar cheese, and a can of cream of celery soup in amixing bowl.Stir ingredients to combine.Spread cheese mixture over top of casserole.Make topping: Crush Ritz Crackers by placing them in a zip lock bag andcrushing with a rolling pin. Place cracker crumbs, melted, unsalted butter andalmonds in a small mixing bowl.Stir topping ingredients to combine.Spread Ritz cracker crumb topping over top of casserole.Bake at 350 for about 30-45 minutes or until lightly browned on top andcasserole is bubbling slightly on the sides. I had mixed mine up the daybefore and refrigerated it, so I cooked it about an hour since it was cold tostart. This is what it looked like when I took it out of the oven.Corn and Green Bean Casserole is so quick and easy to prepare, making it anexcellent option for company dinners or holidays.Every bite of Corn and Green Bean Casserole is scrumptious.You may not think that corn and green beans go well together, but they turnout excellently in this recipe.Here’s the recipe.”

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