Connoisseur's Casserole Recipe -
Connoisseur's Casserole Recipe

Connoisseur's Casserole

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"A great casserole that everyone will love! It freezes well."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix white corn, green beans, celery, onion, pimento peppers, sour cream, Colby cheese, cream of celery soup, salt, and pepper. Transfer to a 1 1/2 quart casserole dish.
  3. Melt butter in a small saucepan over medium heat, and stir in slivered almonds and crushed crackers. Sprinkle over the casserole.
  4. Bake for 45 minutes in the preheated oven, or until bubbly and lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2003

This casserole is excellent indeed, easy to put together and suitable as a side-dish to just about anything. I used chopped green onions instead of regular onion, and it came out wonderful.

Most Helpful Critical Review
Nov 05, 2003

I suppose one must like this style of food. I thought it was okay, but the crusty top was of course soggy when re-heating. Would make again but leave off the crunchy top until I was ready to serve each portion.

Nov 05, 2003

Different strokes for different folks. I absolutely loved this and my husband just thought it was okay. I made it exactly as the recipe states and it came out perfect.

Nov 05, 2003

This has a distinct taste that you will either love or hate. My husband loved it, I thought it was okay.

Dec 11, 2012

For Thanksgiving, I wanted to make something a bit different instead of plain old green bean casserole, so I decided to try this recipe. I used yellow whole kernel corn since I didnt' have any white corn on hand,and used cream of mushroom soup since I didn't have any cream of celery. Added a jar of canned mushooms and used French's fried onions on top instead of the crackers because my daughter loves them. Omitted the slivered almonds. Everybody loved this casserole. Thanks for the great recipe, Aprilynne!

Nov 05, 2003

I made this for a covered dish supper and it was a hit. Followed the recipe as is.

Nov 05, 2003

This was very tasty, but was not done in the time specified in the recipe. After 45 minutes, the texture was still "soupy", so I baked it for 15 minutes more. I would like to try this with different vegetables, as I think you could make a variety of delicious combinations with this recipe as the base.

Jun 20, 2007

I am sorry I cannot rate this fairly. When I read this recipe it just screamed to me "ADD CHICKEN" I did. I added and entire boiled and deboned chicken that I inteded to make some sort of casserole out of. I am glad I tried it. It was wonderful. They all went back for a second helping. I used yellow corn and also added some fresh mushroom slices, diced zucchini and yellow squash that I needed to use in something. I also had to sub the cream of celery soup to cream of mushroom b/c that's what I had on hand. We are very much looking forward to the leftovers tonight. Thanks for the wonderful idea!!!


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  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 1050 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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