-
-
My review
Shoepeg Corn Casserole
DIVER3DOWN
"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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 277 calsOriginal recipe yields 10 servings (8 to 10 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 277 calories; 20.6 g fat; 18.8 g carbohydrates; 4.6 g protein; 44 mg cholesterol; 674 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 89125 Ratings
-
-
-
-
-
Most helpful positive review
12/25/2006
I was given this recipe years ago by Beverly Painter of Blue Ridge, GA - who made this for us one night, and I was so excited to find it online here. After reading the other reviewers comments, ...
Most helpful critical review
4/5/2001
This was bland and needed a variety of spices to give it more flavor. Also, all the measurements were off when scaled to 4 servings so that if you were using fresh or frozen vegetables it was ha...
Most helpful
Most positive
Least positive
Newest
12/25/2006
I was given this recipe years ago by Beverly Painter of Blue Ridge, GA - who made this for us one night, and I was so excited to find it online here. After reading the other reviewers comments, ...
12/27/2004
This is a family favorite. I use only 1/2 cup of sour cream and for the topping use crushed cheese crackers mixed with a small bag of slivered blanched almonds mixed into the butter. Watch the s...
4/14/2007
This is so yummy! The only change I make is to use all white corn and no green beans. I have made this for a few years now at all family events and passed the recipe on to many. Family favorit...
10/16/2005
This was pretty good, but the veggie amounts listed in the recipie were a bit sparse. I nearly doubled them all and added onions and garlic. I also mixed sliced almonds in to add some texture ...
11/17/2010
This is my Green Bean Casserole recipe minus the fresh veggies and add 2 additional cans of green beans. Sometimes I use Frenchs Fried onions on top instead of Ritz Crackers.
11/5/2007
I've been using this recipe for years. We LOVE it!!! I usually use 3 cans of shoepeg corn, but sometimes I use two regular sized cans of yellow corn. I also use a sharper cheese and crushed C...
10/20/2002
I made this for a Sunday dinner. The corn stayed crispy. I was very surprised, because I usually don't purchase canned vegetables. My husband love this recipe and I will make this again.
4/5/2001
This was bland and needed a variety of spices to give it more flavor. Also, all the measurements were off when scaled to 4 servings so that if you were using fresh or frozen vegetables it was ha...
11/24/2005
I got this recipe years ago from the mother of a close friend, and it has been a family favorite ever since. This is the best recipe, not at all bland; however, I do use sharp cheddar cheese.