Reviewed: Apr. 7, 2012

I made it for Thanksgiving and I was immediately requested for Christmas, now it's been requested for Easter. Worth the stars

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Ted

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Cooking Level: Intermediate

Reviewed: Jan. 25, 2012

Not that great.

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laceslone

Home Town: Louisville, Kentucky, USA

Reviewed: Jan. 14, 2012

This was wonderful! It was so good I made it twice in a row. Just the right combination- very easy but still impressive!

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chinabambu

Reviewed: Dec. 19, 2011

This has become a favorite recipe, made it twice in one week......5 people have requested the recipe! What is great is that you can make it the night before (refrigerate) and bake an hour before you need it!

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Stacey J.

Reviewed: Nov. 25, 2011

Loved it! I made this yesterday in replace of our traditional corn casserole that I usually make every year. Wanted to try something different this year and I'm glad I did. I got lots of complients yesterday. The only thing different I did was use lowfat sour cream and I doubled the recipe, but only had 1 can of crm of celery. Still very good. Wasn't sure what crackers to use so I used Ritz. Yummy!

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chellesand

Reviewed: Nov. 25, 2011

I made this and got great reviews from our guests... I used 2 cans corn and no green beans as I already had green beans on the menu. The topping I used Canned Fried Onions and no butter for a healthier version.

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Sugarsnaps

Cooking Level: Expert

Reviewed: Nov. 15, 2011

With changes, a 5 star recipe. 1 shallot minced 1lb. freshly grated sharp cheddar cheese 2 cans shoepeg corn, drained(frozen if you can find it) 2 16 oz bags frozen French cut green beans(defrosted and well drained) 2 cans cream of celery soup 8 oz. sour cream 1/2 cup cream cheese 4 cups crushed Ritz crackers 1 cup melted butter Mix soup, sour cream, cream cheese and minced shallot, spread in bottom of large cassarole dish. Pour 1/2 of cheese on top of soup mixture. Layer corn and green beans. Sprinkle remaining cheese on top. Spread crackers on top of cheese and drizzle melted butter on top of crackers. Bake at 350F covered with foil until bubbly. Remove foil and bake until crackers brown.

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gethhyn

Reviewed: Oct. 25, 2011

my favorite...love it!

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Cooking Level: Expert

Reviewed: Aug. 5, 2011

Great flavor! Super easy to make. Longest step is melting the butter!

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MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Aug. 2, 2011

This similiar recipe was given to me 25 years ago when I got married, but mixed 1 can of white corn and 1 can of sweet yellow corn, using Sharp cheddar cheese, salt and pepper, garlic and a little bit of dry mustard, (1 tsp), and each time I make it there is'nt ANY left!

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