I learned this recipe (not this exact one perhaps) as a little girl when my grandma was still alive.
Shoepeg Corn Casserole
This Shoepeg Corn Casserole is a timeless favorite—rich, creamy, and satisfyingly crunchy. It’s an ideal side dish for family gatherings, potlucks, or festive dinners. Sweet Shoepeg corn and tender green beans are blended into a cheesy, velvety mixture made with cream of celery soup and sour cream, then topped with a buttery layer of crisp, golden Ritz crackers.
Ingredients
| Ingredient | Quantity |
|---|---|
| Celery stalk | 1 large |
| Yellow onion | 1/2 medium |
| Red bell pepper | 1/2 pepper |
| Shredded cheddar cheese | 1/2 cup |
| Shoepeg corn, drained | 1 can (11 oz) |
| French-cut green beans, drained | 1 can (14 oz) |
| Condensed cream of celery soup | 1 can (10.75 oz) |
| Sour cream | 1 cup |
| Salt and pepper | To taste |
| Ritz crackers, crushed | 1 sleeve |
| Butter, melted | 1/2 cup |
Instructions
Step 1 – Preheat the Oven:
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2 – Prep the Vegetables:
Finely dice the celery, onion, and red bell pepper so they cook evenly.
Step 3 – Combine the Filling:
In a large mixing bowl, add the celery, onion, and bell pepper along with the shredded cheddar, drained Shoepeg corn, and green beans. Stir in the cream of celery soup and sour cream until everything is well blended. Season with salt and pepper.
Step 4 – Layer and Top:
Spread the mixture evenly into your prepared dish. Sprinkle the crushed Ritz crackers over the top, then drizzle with melted butter to form a crisp, golden crust as it bakes.
Step 5 – Bake:
Bake for 30–35 minutes, or until the casserole is hot, bubbly, and beautifully golden on top.
Step 6 – Serve and Enjoy:
Let it rest for a few minutes before serving. Serve warm as a comforting, crowd-pleasing side for any meal.
