Green bean and corn casserole

We had Thanksgiving early at the Mayhew/Harbin/Mayhew family reunion precisely so that I could bring you the single best side dish for your own Turkey Day table.

Of course, we ate excessively and basically from one food group only: Starch.

Is it wrong to have a menu composed of twice-baked potatoes, broccoli rice cheese (Whiz) casserole, cornbread dressing and yeast rolls? The turkey was healthy as was the gravy so that’s something. And while everything was very tasty, I must say my green bean and corn casserole was exceptional. Modestly I will say that.

It is very difficult to go too far wrong with a side dish that contains crushed Ritz crackers, sour cream, shredded cheese and cream of celery soup. Like all good Southern recipes, this casserole takes something inherently healthy like green beans and turns it into something sinfully unhealthy. And we in the South are proud as punch to do that.

Green Bean and Corn Casserole

Layer each of the following in order in a greased 13-by-9 pan:

1 ½ cups crushed Ritz crackers

2 14-ounce cans French-style green beans, drained

1 14-ounce can shoepeg corn

1 small onion, finely diced and sauted in butter until soft

Then mix 1 14-ounce can cream of celery soup with 8 ounces of sour cream. Layer on top of the onions.

Top with:

1 cup shredded Cheddar cheese

1 ½ cups crushed Ritz crackers

1 stick melted butter

Preheat oven to 350 degrees and bake for 30-35 minutes.