Bean And Corn Casserole Recipes

Steps:

• Preheat oven to 350 F and have ready a greased medium oval baking dish (7"x11" size).
• Mix together the cracker crumbs, nuts, and the melted butter and set aside.
• Mix together the remaining ingredients and pour into the prepared pan, sprinkling the nut mixture over the top.
• Bake uncovered for 30 minutes or until bubbly.

Steps:

• Cook lima beans and corn together, following package directions.
• Drain.
• Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
• Blend in the flour, milk, salt and one cup of grated cheese.
• Cook until the sauce begins to thicken; add pimento and water chestnuts.
• Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
• Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
• Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
• Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
• Bake in the preheated oven until set, about 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
• In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
• Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.

Steps:

• In a large bowl, combine the soup, sour cream, cheese and onion. Stir in the beans and corn. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. , Uncover; sprinkle cracker crumbs around the edges. Spritz several times with butter-flavored spray. Bake 10-15 minutes longer or until heated through and edges are lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
• Combine crushed crackers with melted butter and sprinkle on top of vegetables.
• Bake in preheated oven for 45 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine beans, corn, soup and 1/2 cup cheese. Spoon into a greased 2-qt. baking dish. Top with crackers and remaining cheese. , Bake, uncovered, 35 minutes or until heated through.