Description
A creamy, savory delight, Shoepeg Corn Casserole combines tender shoepeg corn, a rich, cheesy base, and a crispy topping for the ultimate comfort food experience. Perfect for potlucks, family dinners, or holiday feasts!
Ingredients
Scale
- 2 cans shoepeg corn (drained)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of celery soup
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup mayonnaise
- 1 cup crushed crackers (e.g., Ritz)
- 2 tbsp melted butter
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with cooking spray.
- Mix Ingredients: In a large mixing bowl, combine sour cream, mayonnaise, cream of celery soup, salt, and pepper. Stir in shoepeg corn, chopped onion, bell pepper, and shredded cheddar cheese. Mix until evenly coated.
- Assemble the Casserole: Transfer the mixture to the prepared baking dish and spread evenly.
- Add Topping: In a separate bowl, mix crushed crackers with melted butter. Sprinkle evenly over the casserole.
- Bake: Place in the preheated oven and bake for 30-40 minutes or until the casserole is bubbly and the topping is golden brown.
- Serve Warm: Let it cool slightly before serving. Enjoy the creamy, cheesy goodness!
Notes
1️⃣ Drain the Corn Thoroughly: Whether using canned or frozen shoepeg corn, ensure it’s well-drained to prevent excess moisture from making the casserole watery.
2️⃣ Customize the Creamy Base: Feel free to swap sour cream with Greek yogurt for a lighter version or use cream of mushroom/chicken soup for a different flavor profile.
3️⃣ Perfect the Topping: For an extra crispy finish, mix the crushed crackers with melted butter evenly and spread them out in a single layer over the casserole before baking.
- Prep Time: 15 min
- Cook Time: 40 min