Shoepeg Corn Casserole ~ A Potluck Favorite
Here's what you'll need: shoepeg corn, French style green beans, Cream of Celery soup, chopped green pepper, chopped onion, chopped celery, sharp cheddar cheese, sour cream, butter and Ritz crackers.
Start by stirring together the all the ingredients except the butter and crackers. Pour into a 2 quart casserole dish or a 13x9 inch pan, sprayed with cooking oil.
Next, crush a sleeve of crackers with a rolling pin. This should measure about 1 1/2 cups. Mix with melted butter.
Sprinkle over the casserole and place in 350 degree oven. Bake for about 45 minutes.
Shoepeg Corn Casserole
1 (11 oz.) can shoepeg corn, drained
1 (15 oz.) can French style Green Beans
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sharp cheddar cheese, grated
1/2 cup sour cream
1 can Cream of Celery soup
1/4 cup butter, melted
1 1/2 cups Ritz cracker crumbs
Preheat oven to 350 degrees. In mixing bowl, combine all ingredients except butter and cracker crumbs. Pour into lightly greased casserole dish. Stir together melted butter and cracker crumbs. Sprinkle over casserole and bake for about 45 minutes, until top is golden and sides are bubbly.
I don't know exactly how long I've had this recipe in my collection, but I do remember having it at family get togethers when I was growing up. We were always having one kind of casserole or another, probably because they are not that expensive to make and can be stretched to feed a crowd.
I'm sad that casseroles don't photograph well, because they are truly some of my favorite dishes. It is sometimes difficult to portray just how delicious they really are. This Shoepeg Corn Casserole is both crunchy and creamy and has a wonderful medley of flavors that pair well with just about any meat you put with it. Next time you are asked to bring a dish for a potluck or even the next time you find yourself trapped in a Groundhog Day cycle of side dishes, I hope you'll consider trying this one!