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:

How To Make Shoepeg Corn Casserole:

1. Step 1: Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: Prepare the Vegetables: Chop the celery, onion, and red bell pepper into small, uniform pieces.
3. 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.
4. 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.
5. Step 5: Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, until golden brown and bubbly.
6. Step 6: Serve: Allow the casserole to cool slightly before serving. Enjoy it warm alongside your favorite main dishes.