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Shoepeg Corn Casserole

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Shoepeg Corn Casserole
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Prep 10 m Cook 45 m Ready In 55 m

“A co-worker brought this casserole to one of our potlucks. After I got the recipe, I made it for one of my family’s Thanksgiving dinners and it has been requested so often that it has become a staple at family gatherings.”

Ingredients

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

1/2 cup shredded mild Cheddar cheese

1 (11 ounce) can white corn, drained

1 (14.5 ounce) can French cut green beans, drained

1 (10.75 ounce) can condensed cream of celery soup

1 (8 ounce) container sour cream

1/4 (16 ounce) package buttery round crackers, crushed

1/2 cup butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.

Combine crushed crackers with melted butter and sprinkle on top of vegetables.

Bake in preheated oven for 45 minutes.

Shoepeg Corn Casserole

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1/2 cup shredded mild Cheddar cheese
  • 1 (11 ounce) can white corn, drained
  • 1 (14.5 ounce) can French cut green beans, drained
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (8 ounce) container sour cream
  • 1/4 (16 ounce) package buttery round crackers, crushed
  • 1/2 cup butter, melted
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Instructions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.

Combine crushed crackers with melted butter and sprinkle on top of vegetables.

Bake in preheated oven for 45 minutes.

Notes

Prep: 10 mins Cook: 45 mins Total: 55 mins Servings: 10 Yield: 8 to 10 servings