Shoepeg casserole is the ultimate comfort food, blending creamy textures, buttery crunch, and nostalgic flavors in every bite. It’s a heartwarming favorite for family dinners and potlucks alike.
This classic Southern-inspired dish combines humble pantry staples with fresh vegetables for a rich, satisfying meal. The buttery cracker topping adds irresistible crunch to every creamy, veggie-filled forkful.
What You’ll Need for This Delicious Shoepeg Casserole
- Shoepeg corn – The sweet, tender kernels are the star of the show, adding a signature texture and subtle pop of flavor.
- French cut green beans – These slender, delicate beans blend beautifully into the creamy base without overpowering the other ingredients.
- Cheddar cheese – Melts into the casserole, giving it a rich, savory depth that balances the sweetness of the corn.
- Sour cream – Adds tangy creaminess and body to the filling, making every bite silky and satisfying.
- Cream of celery soup – This pantry staple brings a comforting base and ties all the flavors together seamlessly.
- Celery, onion, and red pepper – Fresh chopped vegetables add aromatic crunch, color, and brightness to cut through the richness.
- Ritz crackers – Crushed and toasted, they form a golden, buttery crust that contrasts the creamy interior perfectly.
- Butter – Melted and poured over the crackers, it helps them brown beautifully and adds a rich, indulgent finish.
How to Make It: A Creamy Classic with a Buttery Crunch
Start by sautéing or mixing your fresh veggies with the sour cream, cream of celery soup, cheese, corn, and green beans. Once combined and seasoned, spread the mixture into a greased baking dish.
Top generously with crushed Ritz crackers, then drizzle melted butter over the top. Bake until golden and bubbling—about 45 minutes—letting the top get beautifully crisp while the inside turns deliciously creamy.
Tips, Tweaks, and Tasty Variations
This shoepeg casserole is incredibly adaptable. For a meatier version, mix in shredded rotisserie chicken or browned sausage. Prefer a lighter option? Swap sour cream for Greek yogurt or use reduced-fat cheese and soup.
To enhance flavor, sauté the vegetables first in a bit of butter or olive oil until tender and fragrant. A pinch of garlic powder or smoked paprika can add extra dimension. For spice lovers, stir in diced jalapeños or a dash of cayenne.
You can also turn this into a make-ahead dish—assemble the casserole the night before, cover, and refrigerate. Bake fresh the next day for an effortless meal.
Keeping It Fresh: How to Store Shoepeg Casserole
Cool the casserole completely before covering and storing in the refrigerator for up to 4 days. For longer storage, freeze individual portions in airtight containers for up to 2 months.
To reheat, thaw overnight in the fridge if frozen, then warm in a 350°F oven until heated through. To restore crispness to the cracker topping, broil for the final minute or two.
This comforting casserole reheats beautifully, making it a great option for meal prepping or leftovers throughout the week.
Shoepeg Casserole
Ingredients
- ½ cup melted butter
- 14 oz can French-style green beans drained
- 11 oz can shoepeg corn drained
- 8 oz sour cream
- ½ cup shredded cheddar cheese
- 1 sleeve Ritz crackers crushed
- 1 large stalk celery finely chopped
- 10.75 oz can condensed cream of celery soup
- Half of a red bell pepper diced
- Half of a yellow onion minced
- Salt and ground black pepper to taste
Instructions
- Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish.
- In a sizable mixing bowl, combine the celery, onion, red bell pepper, cheddar cheese, shoepeg corn, green beans, condensed celery soup, and sour cream. Stir thoroughly until well mixed, then season with salt and pepper to your preference.
- Pour the blended mixture into the prepared dish, smoothing it into an even layer. Evenly distribute the crushed Ritz crackers across the top, then drizzle the melted butter over the entire surface.
- Place the dish in the oven and bake for 45 minutes, or until the top is golden and the casserole is heated through.
