Cheesy Shoepeg Corn Casserole – If you’re looking for the perfect side dish. For family dinners. This Cheesy Shoepeg Corn Casserole is about to become your go-to! This hearty casserole. Combines shoepeg corn, and French cut green beans. And a creamy base of sour cream and celery soup. All topped with a buttery Ritz cracker crust. It’s quick to prepare. And bakes to cheesy perfection. In just 45 minutes.
The first time I made this casserole. It was for a last-minute family gathering. I needed something easy, comforting, and delicious. That didn’t take much time. To throw together. My husband. A lifelong fan of cheesy anything. Was immediately hooked! And let’s just say. My picky child asked for seconds. Which is a rare win. In our house. This cheesy, creamy casserole. With that crunchy cracker topping. Was an instant favorite. And has since made its way. Into our family’s regular dinner rotation.
What makes this Cheesy Shoepeg Corn Casserole truly special?
This casserole has it all! The sweetness of the shoepeg corn. Paired with the creaminess of the soup and sour cream. Makes it irresistibly rich. The melted cheddar cheese. Adds a savory touch. While the buttery Ritz cracker topping. Gives it that perfect crunch. It’s incredibly easy to prepare. In just 10 minutes. Making it a crowd-pleasing, hassle-free dish. That fits seamlessly. Into any holiday spread. Or weeknight dinner.
What You Need To Make This Cheesy Shoepeg Corn Casserole Recipe?
Shoepeg Corn: This variety of corn is sweeter. And smaller than your usual kernel. Which gives the casserole. That perfect little pop of sweetness. With each bite. It’s mild enough to blend well. But brings an undeniable burst of flavor.
Cheddar Cheese: Use sharp cheddar. For that bold cheesy punch. The cheese adds creaminess. And a satisfying gooeyness. That perfectly complements the corn. And veggies.
French Cut Green Beans: These beans are thinly sliced. Making them ideal for casseroles. They add a slight crunch. And earthiness. That balances the richness of the cheese. And cream.
Ritz Crackers: Buttery, flaky, and slightly salty. These crackers make the ultimate topping. They give the casserole a beautiful crunch. And golden brown finish. That contrasts the soft, creamy filling underneath.
Condensed Cream of Celery Soup: This soup provides a savory, comforting flavor. That ties everything together. Making the casserole extra creamy. Without being too heavy.
Steps To Make Cheesy Shoepeg Corn Casserole:
Step 1: Preheat and Prep: Start by preheating your oven to 350°F. Grab an 8×8 baking dish. And give it a light grease. To prevent sticking.
Step 2: Mix It All Together: In a large bowl. Toss in the chopped celery, onion, red pepper, and shredded cheddar. Add the drained shoepeg corn. And green beans. Stir in the cream of celery soup. And sour cream. Until it’s all beautifully combined. Don’t forget. To season with salt. And pepper to taste!
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Step 3: Transfer and Top: Once everything’s mixed. Pour the mixture. Into your prepared baking dish. Spread it out evenly. Now for the fun part— sprinkle that buttery crushed Ritz crackers. Over the top. For that irresistible crunch.
Step 4: Butter it Up: Drizzle the melted butter. Over the cracker topping. Making sure it covers the whole casserole. This will help the topping crisp up perfectly. In the oven.
Step 5: Bake: Slide your casserole. Into the oven. And bake for 45 minutes. Until the top is golden brown. And the casserole is bubbling. And delicious.
Step 6: Enjoy!: Let the casserole cool. For a few minutes before serving. Trust me. It’s worth the wait! Serve. And watch everyone dig in.
Tip:
To take this casserole up a notch. Add a handful of crispy fried onions. On top of the Ritz crackers. Just before the last 10 minutes of baking. The onions add even more texture. And flavor to the dish. Plus they’ll give your casserole. A gorgeous golden finish. You can also toss in some cooked, shredded chicken. To turn this side dish. Into a complete meal. If you’re feeling adventurous. Try using a combination of cheeses—like cheddar and pepper jack—for a little heat. This dish can easily be customized. To your family’s taste!
Frequently Asked Questions:
Can I make this casserole ahead of time?
Absolutely! You can assemble everything. A day in advance. And refrigerate it. When you’re ready to bake. Just pop it in the oven. And follow the usual baking time.
Can I substitute the cream of celery soup?
If you’re not a fan of celery. You can swap it with cream of chicken. Or cream of mushroom soup. For a slightly different flavor profile.
What’s the best way to store leftovers?
Leftovers can be stored. In an airtight container in the fridge. For up to 3 days. To reheat. Pop it back in the oven or microwave. Until warmed through.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Shoepeg Corn Casserole
Ingredients
- 1 large stalk of celery diced
- 1/2 of a yellow onion finely chopped
- 1/2 of a red bell pepper chopped
- 1/2 c of shredded cheddar cheese
- 11- ounce can of shoepeg corn drained
- 14- ounce can of French-style green beans drained
- 10.75- ounce can of condensed cream of celery soup
- 8 ounces of sour cream
- Salt and pepper to taste
- 1 sleeve of Ritz crackers crushed
- 1/2 c of melted butter
Instructions
- Preheat your oven. To 350°F. And lightly grease. An 8x8-inch baking dish.
- In a large mixing bowl. Combine the chopped celery, onion, red pepper, shredded cheese, drained corn, green beans, cream of celery soup, and sour cream. Stir everything together. Until well blended. And season with salt and pepper. To your taste.
- Spread the mixture evenly. In the greased dish. Top with crushed crackers. Drizzle with melted butter. And bake. For 45 minutes. Until golden. And bubbly.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
