Perk up your usual green bean casserole with the addition of shoepeg corn and sour cream, then top with a buttery cracker topping.
2 (7-oz.) cans shoepeg corn, drained
14 1/2-oz. can green beans, drained
10 3/4-oz. can cream of celery soup
1 cup sour cream
1 cup shredded Cheddar cheese
1 cup crushed round buttery crackers (about 18 crackers)
1/4 cup butter or margarine, melted
How to Make It
Stir together corn, beans, soup, sour cream and cheese; spread in a greased 2-quart baking dish. Top with cracker crumbs; drizzle with melted butter. Bake, uncovered, at 350 degrees for one hour or until golden.