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
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
Reviews
My mother-in-laws 1980 version doesn't have green pepper, but it does have sliced water chestnuts, drained, and a 1/2 tsp garlic powder in the melted butter. Still a family fave.
This corn casserole is great with any main dish!
This is delicious!
I was looking for a corn casserole that was different from my same old one. Came across this one and I'm glad I did! It was delicious! Gold creamy goodness.
Family loved this much better than recipes that includes cornbread. It is a keeper.
I used two 10-ounce packages of Green Giant Steamers Shoepeg White Corn & Butter Sauce which I had on hand instead of the canned. Also used low-fat sour cream, reduced-fat cheddar cheese, and 1 tablespoon of light melted butter. Still came out delicious.A side dish everyone will enjoy.
This is so delicious! Healthy - no! But yummy - yes!
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!!!
Nice change for a corn casserole. The hubby LOVED it. I will be making this again.
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.