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Shoepeg Corn Side Dish

 Shoepeg Corn Side Dish
I took this dish to a potluck and everyone asked for the recipe. If shoepeg corn isn't available in your region, then regular canned corn works well in this recipe, too.—Gloria Schutz, Trenton, Illinois
8 ServingsPrep: 20 min. Cook: 3 hours


  • 1 can (14-1/2 ounces) French-style green beans, drained
  • 2 cans (7 ounces each) white or shoepeg corn
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup slivered almonds
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 3/4 cup French-fried onions


  • In a 3-qt. slow cooker, combine the first seven ingredients. Cover
  • and cook on low for 3-4 hours or until vegetables are tender,
  • stirring occasionally. Sprinkle with onions during the last 15
  • minutes of cooking. Yield: 8 servings.