Shoepeg Corn Casserole Recipe -
Shoepeg Corn Casserole Recipe
  • READY IN 55 mins

Shoepeg Corn Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Dec 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, I used sharp cheddar, 2 cans of green beans, and 4 oz sour cream. Other than that, I made it according to the recipe. This came out of the oven with a nice taste - and raves from my picky family. Thanks for sharing... For next time, I would probably cook the onion, celery, and green bell pepper, prior to mixing the rest of the casserole together.

Most Helpful Critical Review
Oct 09, 2003

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 hard to compare with canned vegetable measurements. I don't buy anything in a can when the fresh produce section is an aisle away! Still it could be doctored enough to repeat.

Dec 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 salt because the cheese crackers are salty. Also use sharp cheese. Enjoy.

Apr 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 favorite for sure!

Oct 21, 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 and used them as the topping. They added a great crunch (not to mention the health benefits) and browned very nicely.

Dec 19, 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 Cheezit crackers. It's very easy to make and really yummy!!

Nov 24, 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.

Nov 10, 2003

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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