Prep 10 mins
Cook 45 mins
This is an awesome recipe my sister shared with me. I absolutely love it! and it's even great leftover (if there IS any!)
- 1⁄2 cup sharp cheddar cheese, grated
- 1⁄2 cup sweet onion, finely chopped
- 1⁄2 cup celery, finely chopped
- 1⁄4 cup bell pepper, finely chopped (you can mix red and green)
- 1⁄2 pint sour cream
- 1 (10 1/4 ounce) can cream of celery soup (undiluted)
- 1 (11 ounce) can white shoepeg corn, drained
- 1 (14 1/2 ounce) can French style green beans, drained
- 1 (16 ounce) package buttery crackers, crushed (preferably Ritz crackers)
- 1⁄2 cup butter, melted
- Preheat oven to 325F and spray a 13 x 9 baking dish with cooking spray.
- Mix first 8 ingredients together; add pepper to taste.
- Pour into prepared baking dish.
- Mix butter and Ritz crackers together; sprinkle evenly over top of casserole.
- Bake uncovered for 45 minutes, or until bubbly and golden brown.
Although we double the corn and green beans, it still comes out the same - fantastic. Take it quite often to covered dish luncheons and dinners. Always asked for the recipe.
This is the best way to serve shoepeg corn there is...we make the same recipe but use two cans of the shoepeg corn, and no beans. It's yummy for Thanksgiving.
I made this casserole using light cream of celery, light sour cream, light Ritz crackers and light cheddar. It still came out wonderful! Great alternative to the same old green bean casserole.