Shoepeg Corn Casserole

"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."

  • Prep time: 10 Minutes
  • Cook time: 45 Minutes
  • Ready in 55 Minutes

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1/2 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
  • 1/4 (16 ounce) package buttery round crackers, crushed
  • 1/2 cup butter, melted

Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
  • Combine crushed crackers with melted butter and sprinkle on top of vegetables.
  • Bake in preheated oven for 45 minutes.

Nutritional Information

  • Total Fat: : 20.6g
  • Saturated Fat: : 20.6g
  • Sodium: : 20.6g
  • Potassium: : 20.6g
  • Total Carbohydrates: : 20.6g
  • Dietary Fiber: : 20.6g
  • Protein: : 20.6g
  • Sugars: : 20.6g
  • Vitamin C: : 20.6g
  • Iron: : 20.6g
  • Niacin: : 20.6g
  • Magnesium: : 20.6g

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.