Shoepeg Casserole
A comforting casserole featuring sweet shoepeg corn, green beans, and sharp Cheddar, topped with buttery Ritz cracker crumbs—perfect for family dinners and potlucks.
Ingredients
Instructions
- Mix chopped onions, chopped celery, chopped bell pepper, grated Cheddar cheese, drained shoepeg corn, drained green beans, cream of celery soup, and sour cream. Add salt and pepper to taste.
- Place the mixture in a 9 x 13-inch baking pan.
- Melt oleo and mix with crushed Ritz crackers.
- Spread the crushed cracker mixture evenly on top of the vegetable mixture.
- Bake at 350°F (175°C) for 45 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider using cream cheese instead of sour cream. You can substitute the Shoepeg corn with regular canned corn if needed. If you prefer a bit of spice, adding diced jalapeños can enhance the flavor. To make it even more filling, mix in some cooked chicken or turkey. This dish pairs beautifully with Creamy Pimiento Cheese.
Serving Suggestions
Shoepeg Casserole is a delightful main dish that pairs well with a crisp green salad or roasted vegetables for a complete meal. Consider serving it alongside rolls or crusty bread to soak up the creamy goodness. For a themed dinner, complement it with classic American recipes like Cream Coconut Cake for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for convenience, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Shoepeg Casserole contains roughly 185 calories, with 9g protein, 21g carbohydrates, and 9g fat. It is an excellent source of vitamin C (76% of the Daily Value), vitamin A (36% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1384mg per serving (60% 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 vegetables instead of canned?
Yes, you can substitute frozen green beans for the canned variety. Just be sure to thaw and drain them before adding to the casserole. Frozen shoepeg corn can also work, but make sure to cook and drain it well to avoid excess moisture in the dish.
Is there a way to make this dish vegetarian?
Absolutely! This recipe is already vegetarian-friendly as it doesn't contain meat. Just ensure the cream of celery soup is vegetable-based, and you can add other vegetables like mushrooms or zucchini for extra flavor and texture.
What can I serve with Shoepeg Casserole?
This casserole pairs wonderfully with a variety of sides. Consider serving it with a fresh garden salad or roasted asparagus. For a comforting meal, add a side of mashed potatoes or cornbread. Don't forget a delightful dessert like Bruce'S Pecan Pie to finish off your meal!
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).