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Shoepeg Corn Supreme

Dress up canned corn with green pepper, cream of celery soup and cheddar cheese for a deluxe side dish. With a butter-flavored cracker coating, this comfort food is sure to disappear in a hurry. —Linda Roberson, Collierville, Tennessee
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons olive oil
  • 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
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 teaspoon pepper
  • 1-1/2 cups crushed butter-flavored crackers
  • 3 tablespoons butter, melted

Directions

  • Preheat oven to 350°. In a large skillet, saute green pepper, onion and celery in oil until tender. Remove from heat; stir in corn, soup, sour cream, cheese and pepper. Transfer to a greased 11x7-in. baking dish.
  • Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, 25-30 minutes or until bubbly.
Nutrition Facts
1 serving: 339 calories, 22g fat (10g saturated fat), 42mg cholesterol, 724mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 7g protein.

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