Recipe of the Week - November 13, 2013
Corn and Green Bean Casserole
1 (15 oz) can French green beans with liquid
1 (8 oz) can whole kernel corn, drained
½ cup pecans, chopped coarsely
2/3 cup shredded cheddar cheese
1 ½ cups cracker crumbs
½ cup butter, melted
Preheat oven to 350°F.
Drain beans and set aside ½ cup liquid. In sprayed 9-inch square baking dish, place in layers half beans, half corn and half pecans. Pour set aside bean liquid over top. Repeat layers of beans, corn and pecans.
Sprinkle with cheese and crumbs. Pour butter over all. Bake for 30 minutes.
Provided by Debbie Clark, RCH Food & Nutrition Manager
Marketing/Public Relations Coordinator