Shoepeg Corn Casserole Serves 10
½ cup diced onion
½ cup diced celery
¼ cup diced green pepper
½ cup shredded mild cheddar cheese
1 11oz can white corn, drained
1 14.5oz can French cut green beans, drained
1 10.75oz can cream of celery soup
1 8oz container of sour cream
¼ of a 16oz package of Ritz crackers, crushed
½ cup butter, melted
Preheat the oven to 350°.
In a large bowl, combine the onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2 quart casserole dish.
In a small bowl combine the crushed crackers and the melted butter and sprinkle on top of the vegetables.
Bake for 45 minutes.