Evening Edge
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Veggie Casserole
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Cuisine: American Vegetarian
Perfect for: Potlucks, family gatherings.
Make and take: Bake in a disposable pan and transport warm, or assemble, chill and bake at the event. Made famous by: Gay Lowry of Smyrna, who says she has modified the recipe over the years and made it her own. "Everyone always insists that I send them the recipe, " she said.
The twists on this classic green bean casserole include the crunch from the water chestnuts and the color from yellow corn and red peppers.
Hands on time: 10 minutes Total time: 50 minutes Serves: 12
Ingredients:
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4 (14.5-ounce) cans French-style green beans, drained
3 (11-ounce) cans Mexi-corn or fiesta corn, drained
1 (8-ounce) can sliced water chestnuts, drained
1 (10.75-ounce) can cream of celery soup
1 (8-ounce) container sour cream
Black pepper to taste
3 cups cheese crackers, such as Cheese Nips or Goldfish, crushed
1/2 cup (1 stick) butter, melted
Instructions:
Preheat oven to 350 degrees. In a large bowl, combine green beans, corn, water chestnuts, cream of celery soup and sour cream. Season with pepper.
Spread in a 9-by-13-inch baking pan lightly coated with cooking spray. In a small bowl, combine crushed crackers with melted butter; sprinkle over vegetables. Bake for 30 to 40 minutes, or until bubbly.
Spread in a 9-by-13-inch baking pan lightly coated with cooking spray. In a small bowl, combine crushed crackers with melted butter; sprinkle over vegetables. Bake for 30 to 40 minutes, or until bubbly.
Notes:
> Tip: If you are careful about stirring, you can assemble this casserole right in the baking pan, saving yourself from washing one more dirty bowl.
The twists on this classic green bean casserole include the crunch from the water chestnuts and the color from yellow corn and red peppers.
The twists on this classic green bean casserole include the crunch from the water chestnuts and the color from yellow corn and red peppers.
Nutrition:
Per serving: 311 calories (percent of calories from fat, 49), 6 grams protein, 35 grams carbohydrates, 2 grams fiber, 18 grams fat (9 grams saturated), 32 milligrams cholesterol, 578 milligrams sodium.
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