Shoepeg Corn Casserole With Sour Cream and Green Beans
A flavorful shoepeg corn casserole featuring green beans, a simple sour cream sauce, and an aromatic blend of celery, peppers, and onions.
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Instructions
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Preheat oven to 350 F (180 C).
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Lightly butter a 1 1/2 to 2-quart casserole dish.
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Melt 2 tablespoons butter in a skillet over medium-low heat, then sauté celery, onion, and bell pepper until softened.
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In a large bowl, combine condensed soup and sour cream; stir in the sautéed vegetables, corn, and green beans.
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Transfer the mixture to the prepared dish.
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Melt 1 tablespoon butter, toss with cracker crumbs, and sprinkle over the casserole.
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Bake for 30 to 35 minutes, or until bubbly and lightly browned.