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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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 8x8 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.