Name: Shoepeg Corn Casserole recipe
Ingredients: ½ cup chopped onion;½ cup chopped celery;¼ cup chopped green bell pepper;½ cup shredded mild Cheddar cheese;1 (11 ounce) can white corn, drained;1 (14.5 ounce) can French cut green beans, drained;1 (10.75 ounce) can condensed cream of celery soup;1 (8 ounce) container sour cream;¼ (16 ounce) package buttery round crackers, crushed;½ cup butter, melted

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Ingredients

½ cup chopped onion ½ cup chopped celery ¼ cup chopped green bell pepper ½ cup shredded mild Cheddar cheese 1 (11 ounce) can white corn, drained 1 (14.5 ounce) can French cut green beans, drained 1 (10.75 ounce) can condensed cream of celery soup 1 (8 ounce) container sour cream ¼ (16 ounce) package buttery round crackers, crushed ½ cup butter, melted

Nutrition Info

276.8 calories carbohydrate: 18.8 g cholesterol: 43.7 mg fat: 20.6 g fiber: 1.4 g protein: 4.6 g saturatedFat: 10.9 g servingSize: - sodium: 674 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
Combine crushed crackers with melted butter and sprinkle on top of vegetables.
Bake in preheated oven for 45 minutes.

Recipe Yield

8 to 10 servings

Recipe Note

A co-worker brought this casserole to one of our potlucks. After I got the recipe, I made it for one of my family's Thanksgiving dinners and it has been requested so often that it has become a staple at family gatherings.

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