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