Shoepeg Corn Casserole ~ A Potluck Favorite

Shoepeg Corn Casserole
Do you ever feel like you are in a cooking rut? I am constantly feeling like Bill Murray did in the first part of the Groundhog Day movie. It is a given in our house that we will have chicken a couple of times a week, and broccoli is pretty much a staple around here as well. However, I get bored with rice and potatoes as side dishes all the time. It's times like these that I start looking for some other "starchy" food for a side dish. This Shoepeg Corn Casserole is loaded with flavor and will definitely break a rut, not to mention, it is a potluck favorite!
Shoepeg Corn Casserole
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.
Shoepeg Corn Casserole
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.
Shoepeg Corn Casserole
Next, crush a sleeve of crackers with a rolling pin. This should measure about 1 1/2 cups. Mix with melted butter.
Shoepeg Corn Casserole
Sprinkle over the casserole and place in 350 degree oven. Bake for about 45 minutes.
Shoepeg Corn Casserole
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!


I'm linking up at some of these great parties and

8 comments:

  1. Oh, this is a delicious casserole!! I love this…will make soon!! xx

    ReplyDelete
  2. Hmmmm, this is making me hungry! Looks so good ~ thanks for sharing.

    xo
    Pat

    ReplyDelete
  3. Sounds delicious. I love corn but often don't use it except on the cob. Thanks for the wonderful recipe.

    ReplyDelete
  4. Oh this sounds delicious. Thanks for the recipe. Thanks tons for linking to Inspire Me. Hugs, marty

    ReplyDelete
  5. This looks wonderful! I can see why it's a potluck favorite! Thanks for sharing!

    ReplyDelete
  6. OOOOOO, I can't wait to make this!

    ReplyDelete
  7. Wow that sounds so yummy!!

    thanks for stopping by today. :)

    ReplyDelete

Thank you so much for stopping by to leave a comment. I really appreciate you taking the time to write your words of encouragement. Your sweet notes make my heart smile! Have a delightful day!