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, 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.
Why You’ll Love This Shoepeg Corn Casserole
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.
Ingredient Notes
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 with 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.
How 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!
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 those 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.
Want To Save This Recipe?
Pro 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!
Storage Options
Let me tell you, the first time I made this casserole, I way overestimated how much we could eat in one sitting. I mean, I thought I was making enough for a casual dinner, but it felt like I ended up with a small army’s worth. Turns out, that’s a blessing in disguise because leftovers might just be the best part.
So, what do you do when you’ve got a casserole dish staring at you the next day? Here’s how to keep it fresh and fabulous:
- The Fridge Fix: Once it’s cooled, pop those leftovers into an airtight container. Trust me, you don’t want the fridge air doing weird things to your cheesy topping. It’ll stay good for three days, and reheating is a breeze—oven or microwave, your call. Just, uh, maybe use the oven if you want that crunchy topping back in action.
- Freezer Frenzy: Wanna save it for later? You’re in luck. You can freeze this casserole either baked or unbaked (yes, options!). If it’s already baked, portion it out—future you will thank you for not having to defrost a whole block of casserole for a single serving. If you’re freezing it unbaked, just make sure to hold off on the cracker topping until you’re ready to cook. No one wants soggy Ritz.
- Quick Tips for Leftovers: I like to stash individual portions in those little glass containers. That way, it’s like your own personal casserole meal-prep situation. Plus, less fighting over who gets the biggest scoop—everyone gets their fair share.
And hey, if you’re anything like my family, leftovers might mysteriously disappear before breakfast the next day. (I’m looking at you, midnight snackers.)
Variations and Substitutions
Okay, I’ll admit it—I’m that person who can’t leave a recipe alone. I’ve tweaked this casserole so many ways over the years, I’ve probably made it unrecognizable to whoever first created it. But honestly, isn’t that the fun part of cooking? Here are some ways you can make this shoepeg corn casserole your own:
- Protein Power-Up: Got some leftover rotisserie chicken? Shred it up and toss it in. Or maybe some crispy bacon bits? Yes, please. I even tried it with crumbled sausage once—my husband said it was “life-changing.” (His words, not mine.)
- Veggie Switcheroo: Don’t have green beans? No worries. Peas, broccoli, or even zucchini work beautifully. I once threw in roasted red peppers because, well, that’s what was in my fridge, and it turned out amazing.
- Cheese Overload: Sharp cheddar is the OG here, but who’s stopping you from getting creative? Pepper jack for a spicy kick, mozzarella for extra gooeyness, or a mix of all three if you’re feeling wild. Seriously, go nuts.
- Gluten-Free Makeover: Ritz crackers are iconic, but if you’re avoiding gluten, grab some gluten-free crackers or even crushed potato chips. I swear no one will know the difference.
- Spice Things Up: Feeling bold? Add a dash of cayenne or chop up a jalapeño for some heat. It’s like giving your casserole a little personality.
- Craving More Comfort Food? If you love dishes like this, you’ll definitely want to try a tater tot casserole. It’s loaded with the same cozy, cheesy vibes but with a fun, crispy topping that’ll have everyone asking for seconds.
Honestly, there’s no wrong way to make this. Well, except maybe forgetting the cheese—that would be a tragedy. 😊
What to Serve or Pair with This Shoepeg Corn Casserole Recipe
You know how some foods are just meant to go together? Like peanut butter and jelly, or Netflix and sweatpants? This shoepeg corn casserole is definitely one of those dishes that loves a good pairing. Here are a few ideas to make your meal complete:
- Something Meaty: This casserole practically begs to be served alongside grilled chicken, baked pork chops, or even meatloaf. The rich, cheesy flavors balance perfectly with the savory meat. Plus, it’s an excuse to fire up the grill—if you’re into that sort of thing.
- Fresh and Light: A crisp green salad with a zesty vinaigrette is like the yin to this casserole’s yang. It cuts through the richness and makes you feel like you’re being healthy… even if you go back for seconds (or thirds).
- Seafood Love: If you’re in the mood for seafood, a creamy dish like mussels in cream sauce pairs beautifully with the casserole. The rich, velvety sauce complements the cheesy flavors without competing for attention.
- Cozy Soups: Picture this: a steaming bowl of chicken noodle soup next to a slice of this casserole. It’s basically comfort food nirvana. Or try it with beef stew if you’re in the mood for something heartier.
- Bread, Glorious Bread: Garlic bread, dinner rolls, or even a flaky biscuit are all perfect partners. Carb overload? Maybe. But honestly, who’s counting?
- Drinks That Shine: A glass of crisp white wine or a light beer pairs wonderfully, but if you’re keeping it simple, iced tea or lemonade works too. Bonus points if you serve it in a mason jar.
Whatever you choose, just be ready for people to hover around the casserole dish like it’s the main event. Which, let’s be honest, it totally is.
FAQs About Shoepeg Corn Casserole
I know what you’re thinking—“Can I really mess up this recipe?” The answer is: not likely. But just in case you’re feeling nervous, here are some common questions I’ve been asked (and yes, I’ve probably asked them myself at some point).
Q: Can I make this shoepeg corn casserole ahead of time?
A: Absolutely. In fact, it might even taste better if you let the flavors hang out together overnight in the fridge. Assemble it, cover it up, and bake it fresh the next day. Easy peasy.
Q: What makes shoepeg corn different?
A: Think of shoepeg corn as the cooler, sweeter cousin of regular corn. The kernels are smaller, and they’ve got this natural sweetness that just works so well in casseroles. It’s like the corn equivalent of a surprise party.
Q: Can I swap out the cream of celery soup?
A: Of course! Cream of chicken or cream of mushroom both work beautifully. Just pick whichever one you’ve got on hand—or whichever one you actually like.
Q: How do I keep the topping crunchy?
A: The trick is adding the topping right before baking. And if you’re reheating leftovers, sprinkle on some fresh crumbs for that crunch factor. Trust me, soggy crackers are a no-go.
Q: Can I double this recipe?
A: Oh, you bet. Grab a bigger dish (a 9×13 works great) and double everything. Just make sure you’ve got enough room in the oven because this casserole will be the star of the show.
Got more questions? Shoot me a comment—I’m always happy to help you troubleshoot or brainstorm new ideas. And hey, if you’ve got a creative twist I haven’t thought of, spill the beans! I’m all ears.
<Remember it later>
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
Nutrition
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!
