"Miss" Lynette'S Favorite Shoepeg Corn Casserole
A creamy, cheesy casserole combining sweet corn, French beans, peppers, and onions, topped with crunchy Ritz cracker crumbs—perfect for comforting family dinners or potlucks.
Ingredients
Instructions
- Drain the corn and beans.
- Mix the corn, beans, bell pepper, onion, cheese, sour cream, and cream of celery soup in a bowl.
- Season with salt and pepper to taste.
- Transfer the mixture to a 9 x 13-inch casserole dish.
- Sprinkle the Ritz cracker crumbs evenly over the top.
- Dot with the stick of butter, cut into small pieces.
- Bake at 350°F (175°C) until bubbly and golden on top, about 25-30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or using Greek yogurt as a substitution. If you prefer a spicier kick, try incorporating diced jalapeños or a dash of hot sauce into the mix. For a twist, experiment with different types of cheese, such as pepper jack or mozzarella, to suit your taste. This dish pairs beautifully with Cole Slaw With A Kick.
Serving Suggestions
This casserole is a great side dish for barbecues or family gatherings. It pairs well with grilled meats or a light salad for a complete meal. Consider serving it alongside Hot Clam And Cheese Dip for a delicious spread at parties. A sprinkle of fresh herbs like parsley or chives can also enhance its presentation.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for quicker reheating, but the oven will help retain the crispy topping.
Nutrition & Diet Analysis (per serving)
Each serving of "Miss" Lynette'S Favorite Shoepeg Corn Casserole contains roughly 885 calories, with 24g protein, 153g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (350% of the Daily Value), protein (49% of the Daily Value), and vitamin C (43% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1177mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn and beans instead of canned?
Yes, you can absolutely use frozen corn and beans! Just make sure to thaw and drain them before mixing with the other ingredients. This will help maintain the texture of the casserole and ensure even cooking.
Is there a vegetarian option for this recipe?
Yes, this recipe is already vegetarian-friendly! You can enhance its heartiness by adding more vegetables like zucchini or mushrooms. Just ensure any substitutes for the cream of celery soup are also vegetarian.
How can I make this casserole ahead of time?
You can prepare the casserole a day in advance by mixing all the ingredients and storing it covered in the refrigerator. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).