Shoepeg Casserole
A comforting blend of vegetables, creamy soup, and a crisp buttery topping, this classic casserole is a crowd-pleaser perfect for any family gathering or potluck.
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 8x8-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.
Notes
Let the casserole rest for several minutes before serving to allow the flavors to meld and the texture to set.