Prep 10 mins
Cook 30 mins
This recipe comes straight out of (you guessed it) my Auntie Goldie Mae's Tennessee kitchen... When she first gave it to me, I wasn't exactly sure what the heck shoe peg corn was, so I actually had to Google it.. yea, I know.. Well anyway, it's basically (to my knowledge) just your good ol' plain American canned white corn.. ;) I personally add in extras, but it is just as good without adding in anything at all (see notes).
- 1 (15 ounce) can shoe peg corn
- 1 (16 ounce) can French style green beans
- 1 cup grated cheddar cheese
- 1 (10 3/4 ounce) can cream of celery soup
- 2 teaspoons minced garlic
- 1 (8 ounce) container sour cream
- johnny's seasoning salt
- 15 -25 Ritz crackers (crushed)
- 1⁄2 cup butter
- Preheat over to 350°F.
- Spray 9x13-inch casserole dish.
- Layer corn and green beans in casserole dish, combine soup, sour cream, garlic, Johnny's, grated cheese and pour over vegetables. melt butter and combine with crackers. Spread dry mixture over top and bake for 30 minutes.
- Great add ins: Cooked cubed chicken, cooked and crumbled bacon, turkey, or hamburger meat. I also like to add in sautéed yellow onions. I prefer Tony's Seasoning Salt over Johnny's so I guess it's just a personal preference.
I had this recipe and lost it. I was glad to find it on recipezaar! The recipe that I had was given to us from a friend in N. MS. Close to the TN line. When you make this, DRAIN the corn and green beans. That is not specified in the recipe, but you need to make sure to do this step. Thanks for posting.