“I learned this recipe (not this exact one perhaps) as a little girl when my grandma was still alive. “
This classic Shoepeg Corn Casserole is a comforting and flavorful side dish that’s perfect for potlucks or family gatherings. The crispy cracker topping and creamy corn and vegetable mixture make it a crowd-pleaser.
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Ingredients:
Casserole Filling:
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| Ingredient | Quantity |
|---|---|
| Celery, chopped | 1 large stalk |
| Onion, chopped | 1/2 yellow |
| Red bell pepper, chopped | 1/2 |
| Cheddar cheese, shredded | 1/2 cup |
| Shoepeg corn, drained | 1 (11 oz) can |
| French-cut green beans, drained | 1 (14 oz) can |
| Condensed cream of celery soup | 1 (10.75 oz) can |
| Sour cream | 1 cup |
| Salt | To taste |
| Pepper | To taste |
Topping:
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| Ingredient | Quantity |
|---|---|
| Ritz crackers, crushed | 1 sleeve |
| Butter, melted | 1/2 cup |
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare vegetables: Chop celery, onion, and red bell pepper into small pieces.
- Combine ingredients: In a large bowl, mix celery, onion, red bell pepper, cheddar cheese, corn, green beans, cream of celery soup, and sour cream. Season with salt and pepper.
- Assemble casserole: Pour the mixture into the prepared baking dish.
- Prepare topping: Crush Ritz crackers and mix with melted butter.
- Top casserole: Sprinkle cracker crumbs evenly over the casserole.
- Bake: Bake for 30-35 minutes, or until golden brown and bubbly.
- Serve: Let cool slightly before serving.
