Shoepeg Casserole

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When you need a warm, stick-to-your-ribs meal that feels like a great big food hug, this shoepeg casserole is here to deliver. It’s the kind of creamy, savory, veggie-loaded dish that instantly transports you back to grandma’s kitchen table.

At its core, shoepeg casserole is essentially a heavenly mashup of tender corn, green beans, peppers and celery all enveloped in a luscious cream sauce made with sour cream and condensed soup. The simple, familiar flavors and textures make it total nostalgic comfort food at its finest.

While already pretty stellar on its own, what really takes this casserole over the top is the buttery, crispy cracker topping. Just before baking, you’ll shower the creamy veggie filling with a blanket of crushed buttery crackers like Ritz or Clubs. As it emerges golden brown and bubbling from the oven, you’re rewarded with that irresistible crunch in every bite.

The combination of tender veggies, silky cream sauce and those pockets of crispy, salty crackers is downright swoon-worthy in the most nostalgic way. Every bite is like the most decadent, savory, cozy flavor explosion designed to make you feel warm and nourished from the inside out.

While already amazing as a trusty side dish, this shoepeg casserole is also hearty and satisfying enough to pass as a main dish for vegetarians. You could easily amp up the protein factor by folding in some shredded chicken, ground beef or turkey before baking. A sprinkle of hot sauce or cajun seasoning would also be a tasty way to add some kick.

For us meat-eaters, I absolutely love serving this casserole up as an easy side along with roasted chicken, meatloaf or even a simple protein like baked tofu for the vegans in your life. It’s one of those wonderfully versatile, crowd-pleasing dishes that can anchor almost any homestyle feast.

The other genius part of this shoepeg corn casserole is just how easy it is to throw together, even on your most hectic weeknights. With some simple veggie chopping and can/box opening, you can have it prepped and ready for the oven in practically no time at all.

Then you just sit back, relax and wait for those nostalgic scents of baking butter, cream and veggies to start wafting from the kitchen. When it’s finally ready to serve up, you’ll have the most gloriously creamy, crunchy, veggie-loaded comfort food ready to dish out in steaming hot portions.

It’s the kind of classic, familiar dish that’s universally adored by kids and adults alike. You can easily dress it up for holiday celebrations or just treat yourself to some soul-soothing nourishment after a long day. No matter when you indulge, this shoepeg casserole is downright irresistible cozy, comforting goodness from the very first bite.

Shoepeg Casserole

this shoepeg casserole is here to deliver. It’s the kind of creamy, savory, veggie-loaded dish that instantly transports you back to grandma’s kitchen table.

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Servings: 4

Ingredients

• 1 large stalk celery diced
• 1/2 yellow onion diced
• 1/2 red bell pepper diced
• 1/2 cup shredded cheddar cheese
• 1 11oz can shoepeg or white corn, drained
• 1 14oz can French cut green beans, drained
• 1 10.75oz can condensed cream of celery soup
• 8 oz sour cream
• Salt and pepper to taste
• 1 sleeve Ritz crackers crushed
• 1/2 cup butter melted

Instructions

• Preheat oven to 350°F. Grease an 8×8 baking dish.
• In a large bowl, mix together the celery, onion, bell pepper, cheese, corn, green beans, soup and sour cream until fully combined. Season with salt and pepper as needed.
• Transfer the veggie mixture to the prepared baking dish and spread into an even layer.
• Top the casserole evenly with the crushed crackers. Drizzle the melted butter over top.
• Bake for 40-45 minutes until hot, bubbly and lightly browned on top.
• Let stand 5 minutes before serving hot.

That crunchy, buttery, creamy veggie casserole is the ultimate cozy comfort food! Easily add protein if desired.