“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:

  1. Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Prepare vegetables: Chop celery, onion, and red bell pepper into small pieces.
  3. 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.
  4. Assemble casserole: Pour the mixture into the prepared baking dish.
  5. Prepare topping: Crush Ritz crackers and mix with melted butter.
  6. Top casserole: Sprinkle cracker crumbs evenly over the casserole.
  7. Bake: Bake for 30-35 minutes, or until golden brown and bubbly.
  8. Serve: Let cool slightly before serving.

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