Mom's Vegetable Crisp Casserole
My mom's version of the iconic Green Bean Casserole.
  • Butter for greasing baking dish
  • 1-1/2 cups sliced fresh carrots
  • 1-1/2 cups sliced fresh green beans
  • 1-1/2 cup sliced celery
  • ¾ cup water
  • ¾ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ teaspoon ground thyme, divided
  • 4 Tablespoons butter, divided
  • 1 Tablespoon finely chopped celery leaves
  • 1 Tablespoon chopped onion
  • 1 can (10-1/2 ounces) Cream of Mushroom Soup
  • 3 cups Rice Chex
  1. Heat oven to 350 degrees F. Butter a 2-quart square casserole dish; set aside.
  2. Place carrots, green beans, sliced celery, water, salt, pepper, and ¼ teaspoon of the ground thyme in a saucepan. Bring to a boil, reduce heat, and cook, covered, for 15 minutes over low heat. Reserve the liquid.
  3. Using a slotted spoon, scoop out vegetables and set aside in a bowl.
  4. Measure the liquid left in the pan, there should be about ½ cup. If you don't have ½ cup, add water to reach that amount. Stir the soup into the liquid in pan. Stir in reserved vegetables.
  5. In a small skillet, melt 2 Tablespoons of the butter. Add the chopped celery leaves and onion. Stir for about 4-5 minutes or until onions are clear. Stir into the saucepan with the soup and other vegetables. Mix well.
  6. Spoon vegetable-soup mixture into prepared casserole dish and spread out evenly; set aside.
  7. Crush the rice chex coarsely; set aside. Melt the remaining 2 Tablespoons butter in a large skillet. Add the crushed chex and remaining ¼ teaspoon ground thyme to skillet.
  8. Coat and stir the chex over low heat for 5 minutes. Sprinkle evenly on top of vegetables in casserole dish. Bake, uncovered, for 25-30 minutes until bubbly. Serves 8.
Recipe by The Culinary Cellar at