I have discussed my love for comfort food numerous times on here, and this recipe is just another example of a food that is pure comfort in a casserole dish. A tweaked version of a classic Green Bean Casserole that I have no idea of the original source, but I do remember the first time my mom made it when I was in high school or college. She made it for Thanksgiving dinner in lieu of a traditional Green Bean Casserole – just for something a little different. I wasn’t sure how I felt about it at first because I could take or leave corn, but I’ve been hooked since the first bite.
Green Beans, corn, sour cream, cheese… all the makings of a delicious casserole-style side dish, that admittedly I often made as dinner in college. When I lived by myself I would make this and live off it for a few days. My mom hasn’t made it in awhile, but she makes hers a little differently than I make mine. Her’s is even more of a traditional Green Bean Casserole using French Fried Onions on top, whereas I pull out my ever present box of Reduced Fat Cheez-Its from the pantry and crush those bad boys on top! Not the healthiest meal in the world but what comfort food really is all that healthy (besides some soups)?!
Eventually I will probably try making this without the cream soup, but for now I’m sticking with the recipe I know by heart, which includes Cream of Celery Soup. I try not to use it that often, but I do always have a can in the pantry in case I’m ever craving a casserole type dish and don’t have the ingredients on hand to make it with a cheese sauce instead.