I learned this recipe (not this exact one perhaps) as a little girl when my grandma was still alive.
This Shoepeg Corn Casserole is a classic, creamy, and crunchy side dish, perfect for potlucks or holidays. It combines sweet Shoepeg corn and green beans with a rich, cheesy base of cream of celery soup and sour cream, all topped with a buttery, crispy Ritz cracker crust.
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 |
How To Make Shoepeg Corn Casserole:
- Step 1: Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Step 2: Prepare the Vegetables: Chop the celery, onion, and red bell pepper into small, uniform pieces.
- Step 3: Mix the Casserole Base: In a large mixing bowl, combine the chopped celery, onion, red bell pepper, shredded cheddar cheese, drained shoepeg corn, and drained 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.
- Step 4: 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 the melted butter for a crispy crust.
- Step 5: Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, until golden brown and bubbly.
- Step 6: Serve: Allow the casserole to cool slightly before serving. Enjoy it warm alongside your favorite main dishes.
