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Shoepeg Casserole

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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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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 350°F. Grease an 8x8 baking dish.
  2. 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.
  3. Transfer the veggie mixture to the prepared baking dish and spread into an even layer.
  4. Top the casserole evenly with the crushed crackers. Drizzle the melted butter over top.
  5. Bake for 40-45 minutes until hot, bubbly and lightly browned on top.
  6. Let stand 5 minutes before serving hot.

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