GREEN BEAN AND SHOEPEG CORN CASSEROLE
From: Southern Plate
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- 1/2 cup(s) chopped onion
- 1/2 cup(s) chopped celery
- 1/4 cup(s) chopped bell pepper
- 1/2 cup(s) grated sharp cheddar cheese
- (1) 11 ounce(s) can shoepeg corn, drained
- (1) 11 ounce(s) can French-style green beans, drained
- (1) 11 ounce(s) can cream of celery soup, undiluted
- 1/2 pint(s) sour cream
- 1/2 cup(s) crushed Ritz crackers
- 4 tablespoon(s) butter
- 1. Preheat oven to 350.
- 2. In a large bowl, mix all the ingredients together excerpt for the crackers and butter.
- 3. Place in a casserole dish.
- 4. Melt the margarine in a skillet and mix with the crushed Ritz crackers.
- 5. Spread over the top of the vegetables and bake for 45 minutes, or until bubbly.
This recipe is a personal recipe added by JudyFerraro and has not been tested or endorsed by MyRecipes.
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GREEN BEAN AND SHOEPEG CORN CASSEROLE Recipe at a Glance
- COURSE: Side Dishes/Vegetables