Corn Green Bean Cakes With Avocado Chilli Jam Recipes

GREEN BEAN 'N' CORN BAKE

Green Bean 'n' Corn Bake image

I serve this side dish for many occasions and holidays-it's a must for Thanksgiving-because it goes well with many entrees. The creamy casserole includes green beans, corn, pimientos and cheddar cheese with a buttery cracker topping. If your family is like mine, there won't be any left!-Christy Hughes, Sunset Beach, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 can (14-1/2 ounces) French-style green beans, drained
1 can (7 ounces) white or shoepeg corn, drained
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons butter, melted

Steps:

In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.

Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1105mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

GREEN BEAN AND CORN CASSEROLE

Green Bean and Corn Casserole image

Ideal for potlucks. Every time I make it, I get requests for the recipe.

Provided by Wendy

Categories Side Dish Casseroles Green Bean Casserole Recipes

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

1 (14.5 ounce) can French-cut green beans, drained
1 (14.5 ounce) can corn, drained
1 (10.75 ounce) can cream of celery soup
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup diced celery
½ cup onion, chopped
1 sleeve buttery round crackers (such as Ritz®), finely crushed
¼ cup butter, melted
7 tablespoons slivered almonds

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.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 21 g, Cholesterol 44.1 mg, Fat 19.7 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 749.3 mg, Sugar 3.7 g

CORN CAKES WITH AVOCADO SALSA

Corn cakes with avocado salsa image

A light, easy-to-prepare snack-supper with Mexican flavours

Provided by Good Food team

Categories Brunch, Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 9

Ingredients

50g self-raising flour
1 egg , beaten
200g canned or frozen sweetcorn
bunch spring onions , trimmed and finely chopped
1 avocado , cut into small chunks
1 lime , ½ juiced and the rest cut into 4
handful coriander leaves, chopped
1-2 tbsp vegetable oil
refried beans , to serve

Steps:

In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.

Nutrition Facts : Calories 436 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium

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