Corn 'n' Bean Bake - a Thanksgiving Side Dish

Most of you have probably noticed the poll on the top of my sidebar, asking what kinds of Thanksgiving dishes you would like to see me post about. I've starting a list of Thanksgiving menu items on my sidebar, to keep all of these delicious holiday treats in one place. I already posted the deliciously tender turkey recipe that my family makes. But the poll indicates that a great number of you would like to see some vegetable side dishes - which I find kinda funny, as I added that option as a last-minute afterthought. Anyway, this one goes out to all of you veggie lovers out there.


This dish is a fun and easy variation on the traditional green bean casserole. It changes up the filling and the topping just enough to make it refreshingly different. And it was very cheap and simple to make. I altered this recipe from a Taste of Home recipe book.

Corn 'n' Bean Bake
1 can green beans, drained
1 can whole kernel corn, drained
1 can cream of mushroom soup
1 cup shredded cheese, divided
1/2 cup crushed crackers (recipe suggests butter-flavored like Ritz; tonight I used saltines)

In a bowl, combine the beans, corn, soup, and 1/2 cup cheese. Spoon into a greased 2-quart baking dish. Top with crackers and remaining cheese. Bake, uncovered, at 350 for 35 minutes or until heated through.


I baked this in a plain 8-inch square baking dish. For nicer presentation at a holiday meal, bake it in a pretty casserole, or in a large glass serving bowl (make sure it's oven-safe). To double the recipe, bake it in a 9x13.

Jeff said this tasted really good, but he missed the french fried onion flavor of regular green bean casserole. So if you really have to have that onion flavor, you can go ahead and add some french onions, I suppose.