"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
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chopped green bell pepper
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
1/4 (16 ounce) package
buttery round crackers, crushed
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.
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.
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.
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!
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.
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!!
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Shoepeg Corn Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 185
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