Corn and Green Bean Bake
- 1 cup water
- 1/2 cup chopped onion
- 1 package frozen cut green beans
- 1 package frozen whole kernel corn
- 1 can cream of chicken soup
- 1 package cream cheese, softened
- 1/2 cup milk
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh dill or 1 tsp. dried dill-weed, crushed
- 1/4 tsp. pepper
- 1/2 cup dry whole-wheat bread crumbs
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. margarine or butter, melted
Bring water to boiling. Cook onion, covered, in a large saucepan in boiling water for 5 minutes; add green beans and corn. Cover and simmer for 6-8 minutes more or until vegetables are crisp tender. Drain well. Stir together cream of chicken soup, cream cheese, milk, mustard, dill, and pepper. Add to green bean mixture. Spoon mixture into a greased 2 quart casserole. Toss together bread crumbs, cheese, and margarine or butter. Sprinkle atop vegetable mixture. Bake covered, in a 350 degree F oven for 20 minutes. Uncover and bake for 15 minutes more or until mixture is heated through. Makes 8-10 servings.
By Robin from Washington, IA
By guest (Guest Post) Flag
April 29, 20060 found this helpful
Should the dish be covered or uncovered for the first 20 minutes?
Editor's Note: it should be covered. I fixed it on the recipe.
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