“I learned this recipe (not this exact one perhaps) as a little girl when my grandma was still alive”
Shoepeg Casserole is a classic, comforting side dish that’s easy to prepare and always a crowd-pleaser. It combines shoepeg corn, green beans, and a creamy mixture of vegetables and soup, topped with buttery Ritz cracker crumbs for a satisfying crunch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Large celery stalk, chopped | 1 |
| Yellow onion, chopped | 1/2 |
| Red pepper, chopped | 1/2 |
| Shredded cheddar cheese | 1/2 cup |
| Shoepeg corn, drained | 11 oz can |
| French cut green beans, drained | 14 oz can |
| Condensed cream of celery soup | 10.75 oz can |
| Sour cream | 8 oz |
| Salt and pepper | To taste |
| Ritz crackers, crushed | 1 sleeve |
| Butter, melted | 1/2 cup |
Instructions:
- Prepare the Oven and Dish: Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- Combine Ingredients: In a large mixing bowl, add the chopped celery, onion, red pepper, shredded cheddar cheese, drained shoepeg corn, drained french cut green beans, condensed cream of celery soup, and sour cream. Mix well.
- Season: Season the mixture with salt and pepper to taste.
- Transfer to Dish: Transfer the mixture to the prepared baking dish.
- Add Cracker Topping: Sprinkle the crushed Ritz crackers evenly over the top of the casserole.
- Pour Melted Butter: Pour the melted butter evenly over the cracker topping.
- Bake: Bake for 45 minutes, or until the casserole is bubbly and the topping is golden brown.
- Serve: Let it cool slightly before serving. Enjoy!
