prep: 10 mins
cook: 1 hr
total: 1 hr 10 mins
Servings: 8
Yield: 8 servings
Ingredients
1 (16 ounce) can green beans, drained
1 (14 ounce) can whole kernel corn, drained
2 (10.75 ounce) cans cream of celery soup, undiluted
1 onion, chopped
2 cups coarsely crushed buttery round crackers
1 pinch garlic powder, or to taste
2 tablespoons margarine, melted
Directions
Step 1: Preheat the oven to 325 degrees F (165 degrees C).
Step 2: Combine the green beans and corn in the bottom of a 9-inch square baking dish. Pour soup over the vegetables and top with chopped onion. In a small bowl, stir together the crackers, garlic powder, and margarine until cracker crumbs are coated. Spread over the top of the casserole.
Step 3: Bake for 1 hour in the preheated oven, or until the sauce is thick and the top is browned.
Nutrition Facts Per Serving:
424 calories; protein 6.4g; carbohydrates 51g; fat 22.2g; cholesterol 8.4mg; sodium 1431.2mg