Shoepeg Corn Casserole

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Shoepeg Corn Casserole



A coworker brought this shoepeg corn casserole to one of our potlucks. After I got the recipe, I made it for one of my family's Thanksgiving dinners. It's requested so often that it has become a staple at family gatherings.

Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 10

Ingredients

  • 1 (14.5 ounce) can French cut green beans, drained

  • 1 (11 ounce) can white corn, drained

  • 1 (10.5 ounce) can condensed cream of celery soup

  • 1 (8 ounce) container sour cream

  • ½ cup shredded mild Cheddar cheese

  • ½ cup chopped onion

  • ½ cup chopped celery

  • ¼ cup chopped green bell pepper

  • ½ cup unsalted butter, melted

  • ¼ (16 ounce) package buttery round crackers, crushed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine green beans, corn, soup, sour cream, Cheddar cheese, onion, celery, and bell pepper in a large bowl. Transfer to a 2-quart casserole dish.

  3. Combine melted butter and crushed crackers in a bowl; sprinkle on top casserole.

  4. Bake in the preheated oven for 45 minutes.

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