What's Cooking: Green Bean Corn Casserole

I found this recipe and made it for Christmas dinner last year. We like it because it is a combination of green bean casserole and a corn casserole: it's like the best of both worlds! And we love the Cheez-It topping. It's a good way to sneak some veggies to your family. It is a good recipe to mix together ahead of time and refrigerate until you are ready to bake- if this is the case, don't thaw the veggies and just mix them in frozen. * If prepared this way, I usually bake for at least 10 minutes longer than is written in the recipe.

Recipe: 

1 can  (10 3/4 oz) condensed cream of celery soup, undiluted

1 cup (8 oz) sour cream

1 cup (4 oz) shredded cheddar cheese

1/2 cup finely chopped onions

1 (16 oz) package frozen French-style green beans, thawed

2 cups frozen corn, thawed

1/4 cup crushed cheese crackers

1 T. butter, melted

In a large bowl, combine the soup, sour cream, cheese, and onions. Stir in beans and corn. Transfer to a 2 qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 25 minutes. 

Uncover; sprinkle with cracker crumbs tossed in melted butter. Bake uncovered 10-15 minutes longer until edges are slightly browned and mixture is heated through.

Yield: 7-10 servings