Shoepeg Corn Casserole Recipe

 Shoepeg Corn Casserole Recipe Shoepeg Corn Casserole Recipe photo by Taste of Home Rating 5

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This comforting side dish makes a creamy accompaniment to most any main course. Not only can you double the recipe for larger crowds, but you can use reduced-fat or low-sodium ingredients if you prefer. —Lori Talamao Baton Rouge, Louisiana

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Shoepeg Corn Casserole Recipe
  • Prep: 15 min. Bake: 20 min.
  • Yield: 6 Servings
    •
15 20 35

Ingredients

  • 3 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 3/4 cup crushed butter-flavored crackers (about 18 crackers)
  • 2 tablespoons butter, melted

Directions

  • In a large bowl, combine the first seven ingredients. Transfer to a greased 2-qt. baking dish. Sprinkle with the cracker crumbs; drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 327 calories, 21 g fat (12 g saturated fat), 59 mg cholesterol, 794 mg sodium, 26 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Shoepeg Corn Casserole in Quick Cooking March/April 2003, p29

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Reviews for Shoepeg Corn Casserole

Shoepeg Corn Casserole Recipe

Shoepeg Corn Casserole

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(1-5) of 5 reviews

Reviewed on Nov. 19, 2012 by valanddansmith

This is so delicious! Healthy - no! But yummy - yes!

Reviewed on Mar. 29, 2012 by Kim Mallicoat

I made this recipe and immediately knew I would make it often. It was a hit with all the family members. Love, Love, Love it!!!

Reviewed on Oct. 25, 2011 by pscutler

Nice change for a corn casserole. The hubby LOVED it. I will be making this again.

Reviewed on Dec. 18, 2010 by martini971

I made this recipe a few times for potlucks and family holiday dinners. It was a big hit and everyone wanted to know the recipe.

Reviewed on Mar. 03, 2010 by Sprowl

Very tasty recipe! Would make it again, and again.

 
 

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