Taste of Home
Shoepeg Corn Casserole
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 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
Ingredients
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3 cans (7 ounces each) white or shoepeg corn, drained
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1 cup sour cream
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1 cup shredded cheddar cheese
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1/2 cup chopped onion
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1/2 cup chopped celery
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1/4 cup chopped green pepper
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3/4 cup crushed butter-flavored crackers (about 18 crackers)
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2 tablespoons butter, melted
Directions
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1.
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.
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