Shoepeg Corn Casserole

Shoepeg Corn Casserole

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 8

    • About This Recipe

    “This is an awesome recipe my sister shared with me.I absolutely love it!and it’s even great leftover (if there IS any!)”

    Ingredients

  • 1/2 cupsharp cheddar cheese, grated
  • 1/2 cupsweet onion, finely chopped
  • 1/2 cupcelery, finely chopped
  • 1/4 cupbell pepper, finely chopped( you can mix red and green)
  • 1/2 pintsour cream
  • 1 (10 1/4 ounce) cans cream of celery soup( undiluted)
  • 1 (11ounce) cans white shoepeg corn, drained
  • 1 (14 1/2 ounce) cans French style green beans, drained
  • 1 (16ounce) packages buttery crackers, crushed( preferably Ritz crackers)
  • 1/2 cupbutter, melted

    • Directions

  • Preheat oven to 325F and spray a 13 x 9 baking dish with cooking spray.
  • Mix first 8 ingredients together; add pepper to taste.
  • Pour into prepared baking dish.
  • Mix butter and Ritz crackers together; sprinkle evenly over top of casserole.
  • Bake uncovered for 45 minutes, or until bubbly and golden brown.

    • Reviews

  • “Although we double the corn and green beans, it still comes out the same – fantastic.Take it quite often to covered dish luncheons and dinners.Always asked for the recipe.”

  • “This is the best way to serve shoepeg corn there is…we make the same recipe but use two cans of the shoepeg corn, and no beans.It’s yummy for Thanksgiving.”

  • “I made this casserole using light cream of celery, light sour cream, light Ritz crackers and light cheddar.It still came out wonderful! Great alternative to the same old green bean casserole.”

  • “We just had this tonight, everyone liked it. It seems to make more like 16 servings, though.I altered the recipe only to make it a bit healthier.I used frozen cut green beans and corn. I substituted the Ritz by grinding few corn tortilla chips with an equal amount of almond meal, enough to cover the casserole in a thick layer. I omitted the butter completely. The top came out crispy, browned and just the right amount of sweet.”

  • “This is a fabulous casserole that I’ve made for years. My one variation is using crushed Cheez-its in place of Ritz crackers for the topping. It’s killer. Thanks for posting this!”

  • “We had this dish at our Thanksgiving dinner this year, but without the celery and bell pepper.There were no leftovers.A nice change from the “usual” green bean casserole.”

  • “very good. i used some celery, onions and red pepper that i had in freezer, and substituted fat free soup.as there are just two of us, i made in 3 6×8 disposable pans and still baked 45 min, until bubbly and just getting brown.i froze 2 pans for later use and they reheated well.i was concerned about the amount of butter, but the crackers need that much to get a nice golden brown. this is definitely different, but tasty.i think the next batch i will try the suggestion to double the vegetables.thanks for a definite keeper!”

  • “this is a great recipe…I also omit the french style green beans and double the shoepeg corn..I plan to use this recipe in the future! thanks much for sharing it!”

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