Shoepeg Corn Casserole

Shoepeg Corn Casserole

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."
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Ingredients

55 m servings 277 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • 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.

Reviews

Read all reviews 88
  1. 123 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

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 ha...

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Least positive
Newest

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...

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 ...

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 C...

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.

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.

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 ha...

I got this recipe years ago from the mother of a close friend, and it has been a family favorite ever since. This is the best recipe, not at all bland; however, I do use sharp cheddar cheese.

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