READY IN 55 mins

Shoepeg Corn Casserole

Read Reviews (80)

"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." — DIVER3DOWN

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.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

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.

—dwieberg

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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.

—NIXPUD

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112 Ratings

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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.

—Julia II

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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!

—sebrco

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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.

—Addie

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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!!

—Valerie/Mom of 3 Girls

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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.

—UZEL106

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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.

—amb1580

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Nutrition

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.

Nutritional Information

Shoepeg Corn Casserole

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 277
Calories from Fat: 185

% Daily Value *
Total Fat 20.6g 32 %
Saturated Fat 10.9g 55 %
Cholesterol 44mg 15 %
Sodium 674mg 27 %
** Potassium 104mg 3 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 1.4g 6 %
Protein 4.6g 9 %
Sugars 3.7g
Vitamin A 14 %
Vitamin C 10 %
Calcium 12 %
Iron 8 %
** Thiamin 2 %
** Niacin 9 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.