Shoepeg Corn Casserole Serves 10

½ cup diced onion

½ cup diced celery

¼ cup diced green pepper

½ cup shredded mild cheddar cheese

1 11oz can white corn, drained

1 14.5oz can French cut green beans, drained

1 10.75oz can cream of celery soup

1 8oz container of sour cream

¼ of a 16oz package of Ritz crackers, crushed

½ cup butter, melted


Preheat the oven to 350°.


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


In a small bowl combine the crushed crackers and the melted butter and sprinkle on top of the vegetables.


Bake for 45 minutes.

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