Shoepeg Corn Supreme Recipe

Shoepeg Corn Supreme Recipe photo by Taste of Home

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Dress up canned corn with green pepper, cream of celery soup and cheddar cheese for a deluxe side dish. With a butter-flavored cracker coating, this comfort food is sure to disappear in a hurry.—Linda Roberson, Collierville, Tennessee

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Shoepeg Corn Supreme Recipe

Prep: 10 min. Bake: 25 min.

Yield: 8 Servings

10 25 35

Ingredients

1 small green pepper, chopped
1 small onion, chopped
1 celery rib, chopped
2 tablespoons olive oil
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
1/2 cup shredded sharp cheddar cheese
1/4 teaspoon pepper
1-1/2 cups crushed butter-flavored crackers
3 tablespoons butter, melted

Directions

In a large skillet, saute the green pepper, onion and celery in oil until tender. Remove from the heat; stir in the corn, soup, sour cream, cheese and pepper. Transfer to a greased 11-in. x 7-in. baking dish.
Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8 servings.

Nutritional Facts 1 serving equals 339 calories, 22 g fat (10 g saturated fat), 42 mg cholesterol, 724 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Shoepeg Corn Supreme in Country Woman Christmas Annual 2010, p50