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Shoepeg Corn Casserole

Name: Shoepeg Corn Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings.
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 sour cream; 1 cup 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

12 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

6 servings

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

Shoepeg Corn Casserole Recipe photo by Taste of Home

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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 sour cream
1 cup 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.

Nutrition Facts

1 cup: 327 calories, 21g fat (12g saturated fat), 59mg cholesterol, 794mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 9g protein.

Shoepeg Corn Casserole

Total Time

Makes

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