Shoepeg Corn Casserole Recipe
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Shoepeg Corn Casserole

By: 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."

Rating: This weblink has been rated 51 times with an average star rating of 4.4 Read Reviews (37)

Rate/Review | 1,997 people have saved this

Prep Time:
10 Min
Cook Time:
45 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 8 to 10 servings
 

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1/2 cup shredded mild Cheddar cheese
  • 1 (11 ounce) can white corn, drained
  • 1 (14.5 ounce) can French cut green beans, drained
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (8 ounce) container sour cream
  • 1/4 (16 ounce) package buttery round crackers, crushed
  • 1/2 cup butter, melted

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 277 | Total Fat: 20.6g | Cholesterol: 44mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2006 by dwieberg 
I was given this recipe years ago by Beverly Painter of Blue Ridge, GA - who made this for us... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2007 by sebrco 
This is so yummy! The only change I make is to use all white corn and no green beans. I have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2004 by Julia II 
This is a family favorite. I use only 1/2 cup of sour cream and for the topping use crushed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2005 by Addie Smock 
This was pretty good, but the veggie amounts listed in the recipie were a bit sparse. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by UZEL106 
I made this for a Sunday dinner. The corn stayed crispy. I was very surprised, because I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by NIXPUD 
This was bland and needed a variety of spices to give it more flavor. Also, all the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2008 by Chelsea 
Oh my gosh this was delish. I made this last night and I reallllyyyy wish I had some leftovers... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2007 by Valerie/Mom of 3 Girls 
I've been using this recipe for years. We LOVE it!!! I usually use 3 cans of shoepeg corn,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2005 by LECHEFRENE 
I got this recipe years ago from the mother of a close friend, and it has been a family... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2007 by CookieMama Supporting Member (Click to learn more about Supporting Membership)
This is pretty good. The shoepeg corn stays nice and crispy. It also makes quite a bit. I... MORE

 
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