The first time that I had this recipe was at Thanksgiving at work and while everybody else was hitting the desserts, I was rushing back to see if there was any corn casserole left. This is delicious!!!!!
1 – 12oz. can of shoe peg corn
1 – 16 oz. can of French Style green beans
1 cup cheddar cheese (grated)
8 oz. sour cream
1 can cream of celery soup
½ cup chopped celery
½ cup chopped onion
¼ cup chopped bell pepper
1 sleeve Ritz crackers (crushed)
1 stick butter (melted)
Combine first 8 ingredients. Spread in shallow casserole dish (8 X 12). Top with crushed crackers and drizzle with melted butter. Bake at 350 degrees for 45 minutes.
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SHOE PEG CORN CASSEROLE
[font=Trebuchet MS, Arial, Helvetica][/font][font=Trebuchet MS, Arial, Helvetica]1 – 12oz. can of shoe peg corn
1 – 16 oz. can of French Style green beans
1 cup cheddar cheese (grated)
8 oz. sour cream
1 can cream of celery soup
½ cup chopped celery
½ cup chopped onion
¼ cup chopped bell pepper
1 sleeve Ritz crackers (crushed)
1 stick butter (melted)
Combine first 8 ingredients. Spread in shallow casserole dish (8 X 12). Top with crushed crackers and drizzle with melted butter. Bake at 350 degrees for 45 minutes.
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