I learned this recipe (not this exact one perhaps) as a little girl when my grandma was still alive.
Shoepeg corn casserole is a beloved dish in many households, appreciated for its simplicity and delicious flavor. This article explores the ins and outs of this classic recipe, from its humble ingredients to its mouthwatering preparation.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Celery stalk | 1 large stalk |
| Yellow onion | 1/2 onion |
| Red bell pepper | 1/2 pepper |
| Shredded cheddar cheese | 1/2 cup |
| Shoepeg corn, drained | 1 can (11 oz) |
| French-cut green beans, drained | 1 can (14 oz) |
| Condensed cream of celery soup | 1 can (10.75 oz) |
| Sour cream | 1 cup |
| Salt and pepper | As needed |
| Ritz crackers, crushed | 1 sleeve |
| Butter, melted | 1/2 cup |
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Vegetables
Chop the celery, onion, and red bell pepper into small, uniform pieces.
- Mix the Casserole Base
In a large mixing bowl, combine the chopped celery, onion, red bell pepper, shredded cheddar cheese, shoepeg corn, and French-cut green beans. Stir in the condensed cream of celery soup and sour cream until well mixed. Season with salt and pepper to taste.
- Assemble the Casserole
Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the crushed Ritz crackers over the top, then drizzle with melted butter for a crispy crust.
- Bake
Place the casserole in the preheated oven and bake for 30-35 minutes, until golden brown and bubbly.
- Serve
Allow the casserole to cool slightly before serving. Enjoy it warm alongside your favorite main dishes.
