Recipe by April Lynne
"A great casserole that everyone will love! It freezes well."
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1 (11 ounce) can
white corn, drained
1 (15 ounce) can
green beans, drained
1 (2 ounce) jar
chopped pimento peppers
shredded Colby cheese
1 (10.75 ounce) can
condensed cream of celery soup
crushed buttery round crackers
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.
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.
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.
This has a distinct taste that you will either love or hate. My husband loved it, I thought it was okay.
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!
I made this for a covered dish supper and it was a hit. Followed the recipe as is.
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.
I am sorry I cannot rate this fairly. When I read this recipe it just screamed to me "ADD CHICKEN"....so 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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 215
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