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Shoepeg Corn Casserole

 Shoepeg Corn Casserole
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
6 ServingsPrep: 15 min. Bake: 20 min.

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.