Shoepeg Corn Casserole Recipe

"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."


  • Adjust
  • US
  • Metric
  • 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

  • Prep
  • Cook
  • Ready In
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream.Spoon into a 2-quart casserole dish.
    3. Combine crushed crackers with melted butter and sprinkle on top of vegetables.
    4. Bake in preheated oven for 45 minutes.


    • Tip
    • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 277 calories;20.6 g fat;18.8 g carbohydrates;4.6 g protein;44 mg cholesterol;674 mg sodium.Full nutrition
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