Shoepeg Corn Casserole

Shoepeg Corn Casserole

87
DIVER3DOWN 1

"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."

Ingredients

55 m {{adjustedServings}} servings 277 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

87
  1. 122 Ratings

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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, ...

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...

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...