Shoepeg & Green Bean Casserole

Perk up your usual green bean casserole with the addition of shoepeg corn and sour cream, then top with a buttery cracker topping.

Yield: Serves 6 to 8


  • 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


  1. 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.
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