When I was a little girl, this dish was a pot-luck dinner staple.
It was so yummy, but you could pretend you weren’t indulging in comfort food. (Look,
mom, I’m eating my vegetables!) I haven’t seen it in so many years – possibly
because we weren’t really fooling anyone in the first place!
Shoepeg Corn Casserole
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup shredded mild Cheddar cheese
1 (11 ounce) can white corn, drained
1 (14.5 ounce) can French-style green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
8 ounces sour cream
16-ounce package Ritz crackers, crushed
1/2cup butter, melted
Dump all but the last two ingredients in a large bowl; toss
to combine. Pour into buttered 2-quart casserole. In a smaller bowl, stir
together crushed crackers and melted butter. Spoon over mixture in casserole.
Bake at 350F for 45 minutes. Serve hot.
No comments:
Post a Comment