Ingredients
3-1/2 cups frozen corn, thawed2 cans (14-1/2 ounces each) French-style green beans, drained2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 cup reduced-fat sour cream1 cup plain yogurt1 cup shredded sharp cheddar cheese1 large onion, chopped1 celery rib, chopped1 small green pepper, chopped2 cups crushed reduced-fat butter-flavored crackers (about 50 crackers)1/3 cup reduced-fat butter, melted
Preparation
In a large bowl, combine the first nine ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray.
Toss the cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
