Shoepeg Corn Casserole recipe

All Recipes Side Dish Casseroles

Ingredients

½ cup chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
½ cup shredded mild Cheddar cheese
1 (11 ounce) can white corn, drained
1 (14.5 ounce) can French cut green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
¼ (16 ounce) package buttery round crackers, crushed
½ cup butter, melted

Nutrition Info

276.8 calories
carbohydrate: 18.8 g
cholesterol: 43.7 mg
fat: 20.6 g
fiber: 1.4 g
protein: 4.6 g
saturatedFat: 10.9 g
servingSize: -
sodium: 674 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.

  3. Combine crushed crackers with melted butter and sprinkle on top of vegetables.

  4. Bake in preheated oven for 45 minutes.

Recipe Yield

8 to 10 servings

Recipe Note

A co-worker brought this casserole to one of our potlucks. After I got the recipe, I made it for one of my family's Thanksgiving dinners and it has been requested so often that it has become a staple at family gatherings.

Do you like the recipe? Share this tasty recipe!