A co-worker brought this casserole to one of our potlucks.  After I got the recipe, I made it for one of my family's Thanksgiving dinners and it has been requested so often that it has become a staple at family gatherings.

Shoepeg Corn Casserole

onion

celery

green bell pepper

Cheddar cheese

(11 ounce) can white corn, drained

(14.5 ounce) can French cut green beans, drained

(10.75 ounce) can condensed cream of celery soup

sour cream

¼ (16 ounce) package buttery round crackers, crushed

butter, melted

Preheat oven to 350 degrees F (175 degrees C).


In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream.  Spoon into a 2-quart casserole dish.


Combine crushed crackers with melted butter and sprinkle on top of vegetables.


I was given this recipe years ago by Beverly Painter of Blue Ridge, GA - who made this for us one night, and I was so excited to find it online here. After reading the other reviewers comments, I used sharp cheddar, 2 cans of green beans, and 4 oz sour cream. Other than that, I made it according to the recipe. This came out of the oven with a nice taste - and raves from my picky family. Thanks for sharing... For next time, I would probably cook the onion, celery, and green bell pepper, prior to mixing the rest of the casserole together.

This is a family favorite. I use only 1/2 cup of sour cream and for the topping use crushed cheese crackers mixed with a small bag of slivered blanched almonds mixed into the butter. Watch the salt because the cheese crackers are salty. Also use sharp cheese. Enjoy.

This is so yummy!  The only change I make is to use all white corn and no green beans.  I have made this for a few years now at all family events and passed the recipe on to many. Family favorite for sure!

This was pretty good, but the veggie amounts listed in the recipie were a bit sparse.  I nearly doubled them all and added onions and garlic.  I also mixed sliced almonds in to add some texture and used them as the topping.  They added a great crunch (not to mention the health benefits) and browned very nicely.

This is my Green Bean Casserole recipe minus the fresh veggies and add 2 additional cans of green beans.  Sometimes I use Frenchs Fried onions on top instead of Ritz Crackers.

I've been using this recipe for years.  We LOVE it!!!  I usually use 3 cans of shoepeg corn, but sometimes I use two regular sized cans of yellow corn.  I also use a sharper cheese and crushed Cheezit crackers.  It's very easy to make and really yummy!!

This was bland and needed a variety of spices to give it more flavor. Also, all the measurements were off when scaled to 4 servings so that if you were using fresh or frozen vegetables it was hard to compare with canned vegetable measurements. I don't buy anything in a can when the fresh produce section is an aisle away! Still it could be doctored enough to repeat.

I made this for a Sunday dinner.  The corn stayed crispy.  I was very surprised, because I usually don't purchase canned vegetables.  My husband love this recipe and I will make this again.

I got this recipe years ago from the mother of a close friend, and it has been a family favorite ever since.  This is the best recipe, not at all bland; however, I do use sharp cheddar cheese.

Oh my gosh this was delish. I made this last night and I reallllyyyy wish I had some leftovers to eat for lunch. It was creamy and so flavorful. I tweaked the recipe a little bit because i had one big chile in adobo to use up so i cut it up and threw it in. SO good. I made it tangy and zesty. Loved this recipe, will be making it for thanksgiving!!

I would skip the cracker crust &amp; green beans -- it comes out too much like green been casserole. I topped w/cheese &amp; added more corn instead of the green beans. It was very good this way.

With changes, a 5 star recipe.
1 shallot minced
1lb. freshly grated sharp cheddar cheese
2 cans shoepeg corn, drained(frozen if you can find it)
2 16 oz bags frozen French cut green beans(defrosted and well drained)
2 cans cream of celery soup
8 oz. sour cream
1/2 cup cream cheese
4 cups crushed Ritz crackers
1 cup melted butter
Mix soup, sour cream, cream cheese and minced shallot, spread in bottom of large cassarole dish. Pour 1/2 of cheese on top of soup mixture. Layer corn and green beans. Sprinkle remaining cheese on top. Spread crackers on top of cheese and drizzle melted butter on top of crackers. Bake at 350F covered with foil until bubbly. Remove foil and bake until crackers brown.

This is pretty good. The shoepeg corn stays nice and crispy.  It also makes quite a bit.  I added some cubed ham to the leftovers. Very yummy!  I'll probably put the ham in right away next time I make this.

I LOVE this recipe! I made it for 3 different Thanksgiving dinners this year and it wont stop there. Everyone loved it and complimented. The only problem was not having any leftovers!

My family has been making this recipe for years (although we eliminate the chopped celery) ... I've never taken it to a potluck without raves and recipe requests.  For a variation, try substituting diced green chili for the bell pepper (canned is fine). YUM!!

Love this recipe.  Consistently a favorite at potlucks and family gatherings.  I like to put slivered almonds on the top for a little crunchiness.  Full of flavor if you ask me!

Great flavor! Super easy to make. Longest step is melting the butter!

Loved it! I would pre-cook the onion, peppers, &amp; celery next time, tho, as they were still crunchy.

This has become a favorite recipe, made it twice in one week......5 people have requested the recipe! What is great is that you can make it the night before (refrigerate) and bake an hour before you need it!

This similiar recipe was given to me 25 years ago when I got married, but mixed 1 can of white corn and 1 can of sweet yellow corn, using Sharp cheddar cheese, salt and pepper, garlic and a little bit of dry mustard, (1 tsp), and each time I make it there is'nt ANY left!

I thought it would be great, but my family didn't care for it. Very bland tasting.

I've made this several times now and while I love the original recipe I also like this with a few alterations.  I saute all the veggies beforehand.  I omit the green beans, increase the bell peppers (using red, orange and yellow for more color) and add mushrooms.  I also add sauteed minced garlic, 1/2 tablespoon Italian herbs, 1/2 cup of Parmesan to the sour cream/soup mixture and a dash of cayenne pepper.

This was yummy! I put in some shredded chicken right before I baked it. Perfect one dish meal! Just had some bread on the side... the only thing I might change next time is to use cream of mushroom instead of cream of celery. I'm just not a big fan of celery. :) There was plenty for our family of four and we even had leftovers... and they were better the next day! Will def make this again.

I made this for Thanksgiving and it was a HIT.  I used the bigger can of shoepeg corn, and still it was a little soupy, I'm going to try an extra can of green beans next time.  But, this is definitely a new family favorite!!

Good taste but needs some protein like a can of flaked tuna!  I would also add diced green chilies and whole chopped green beans not the french type.  Kind of disappointing for a main dish.  

Huge hit as part of a turkey dinner for my husband and his buddies! Wouldn't change a thing

I made this and got great reviews from our guests... I used 2 cans corn and no green beans as I already had green beans on the menu. The topping I used Canned Fried Onions and no butter for a healthier version.

Simple and tasty, what more could you ask?

This was wonderful! It was so good I made it twice in a row.  Just the right combination- very easy but still impressive!

This is a good casserole. I'd suggest using more corn.

This was good, but next time I make it I will 'tweak it' a bit. The chopped veggies were still a little too crunchy so I would saute those before mixing with the rest. Use more corn and some seasoning...and a sharp cheddar, it was a tad bland.

Excellent vegetarian side dish.  I followed others suggestions and used sharp cheese and precooked the veggies before adding.

I make this every Christmas and my family loves it!  It is a great alternative to the traditional green bean casserole.

Very good, very tasty, very easy.  A great fall/winter dish (though I made it for the first time in the summer).

This was absolute comfort food. Excellent taste. I added more of the veggies (I bought frozen rather than canned beans/corn) and put both whole packages in. Added some extra soup/sour cream to compensate. Just delicious.

This recipe has been used in my family
for almost 30 Years!It came from my
grandmother and because it looks
a little funny (since everything is
all mixed together with sour cream and
creamed soup) we started calling it,
"UGLY CASSEROLE"! It is a staple for
our family gatherings.

I ate this at a July 4  barbeque over 10 years ago, and now I make it every year!  I think it goes well with summer foods as well.  Thanks for the recipe--I just moved and mine is packed away!

I was really wary of this recipe.  While the ingredients sounded fine, once they were mixed together I thought that I might have to call out for dinner.  I was pleasantly surprised!  It was very yummy and had a lot of awesome veggies.

Wow!  I needed to make a casserole for work.  This was a fabulous choice.  For the record, I am not a casserole-lover.  I was one of those kids who did not like her foods to touch.  But I took one for the team and offered to make a casserole.  It was a hit at work. It was MOIST, but not runny.  The cracker crust was FABULOUS.  When making it, I did not follow the recipe exactly, because 1) when I sent my hubby to store, he brought back low sodium cream of celery; 2) I only had sharp cheddar, so that's what I used; and I prefer kitchen cut g. beans over french cut (I have issues).  As far as I can tell, none of that matter.  If I had followed the recipe exactly, I can't imagine it being much better. It was one of the few dishes that disappeared immediately at our office potluck.  Thanks for sharing.

This was good. I think that next time I’ll add more corn, but this was something new for my family and a nice change of pace.

I saute the onions, celery and bell pepper in the butter and then add to the remaining ingredients. I also use the Ritz flip side crackers instead of the cheese crackers. I love this recipe and it can easily be doubled for a large crowd. Heats ups well the next day for left overs.

Didn't love it, even though I've made similar recipes before and liked them.  My kids and husband really didn't care for it either, so I won't be making it again! May be just personal preference--sorry!

A huge hit!  This recipe is very easy to make and it does make alot.  Not bad as left overs either!

My taste buds were so happy with this! I sauteed the onion and celery prior to baking since we don't like crunchy onions. Then added some cracked black pepper. Went well with steak and salad. Very good.

I really like it. I made it twice so far. Very creamy. The first time I did it as directed. The second time I added a little more vegetables. Also, I personally do not like celery so I did not add the peices of celery to mine. I love the recipe though. It's very good.

OMG! This was amazing! Will now be a staple at Thanksgiving. Thanks.

Loved it!  I made this yesterday in replace of our traditional corn casserole that I usually make every year.  Wanted to try something different this year and I'm glad I did.  I got lots of complients yesterday.  The only thing different I did was use lowfat sour cream and I doubled the recipe, but only had 1 can of crm of celery.  Still very good.  Wasn't sure what crackers to use so I used Ritz. Yummy!

I made this casserole and it was delicious! The only thing I did different was add a bit of salt and pepper to taste.

I need recipes to cook for a shelter:  nutritious, quantity, tasty, affordable.  To this recipe I added shredded pieces of large, cooked half-breast of chicken.  Used 2 cans corn, one of green beans, chopped uncooked onion, green &amp; red pepper (didn't have celery), and additional half-can of mushroom soup (because I had it in 'fridge).  Topped with half pkg. of corn stuffing sautéed in 4 T butter; this  increased  the corn flavor.  My family gave a thumbs-up; it will be our shelter meal this week.

WOW!! This recipie is awsome. I didn't change anything and have made this twice this week because it was so good. It is a great comfort food. I will make this again and again. I have already told 5 people about this recipie.

I have made this casserole for years. It's one of my most requested recipes. I even had a relative call me years after eating it to ask for the recipe. We have it for all holidays and family gatherings. I use half the amount of sour cream unless I'm doubling the recipe.

I've made this recipe for years.  Originally got it from a Mississippi cookbook developed by Southern Bell employees.  The cookbook was called Bell's Best.  This is a must for all of our Thanksgiving and Christmas gatherings.  I double the amount of green beans, then double the entire recipe because everyone loves it so much!  I also add slivered almonds on top, which makes it very pretty and adds a little crunch.

Very nice, tasty, filling dish. Only mod was to saute the onion, celery, green pepper a bit prior to mixing with the rest. Used 1/2 of the sour crean called for.

I made it for Thanksgiving and I was immediately requested for Christmas, now it's been requested for Easter. Worth the stars

I love this!  It's easy and very tasty.  I don't know why someone said it was bland; it was perfect to me.

Thank you so much. This was a favorite casserole when my mother had Thanksgiving, Alas, the recipe got lost but you have found it. You have really made my day. My children and grandchildren can now have my Mom's recipe. Mary from St. Louis

My family and I like this recipe very much. I have made it several times and it has been a very nice addition to each meal. So far everyone who has tried it wants the recipe and I never have any leftover, which makes my husband not happy! Thank you for sharing this recipe!

We have used this casserole for Thanksgiving and Christmas for as long as I can remember!

My family absolutely loves this casserole. It has become a Thanksgiving staple. This year I did not have sour cream and substituted very soft cream cheese. WOW!!! We liked it even better.

This has become a new holiday staple! It is an easy dish to experiment with too based on the likes/dislikes of the eaters. I left out the bell pepper (because it's not a favorite of my family) but you can try out different vegetables. Next time I'm going to give it a bit of spice and use mexican corn, pepperjack cheese and some tomates and green chiles!

This was very good. Used canned French green beans and cream of mushroom soup.  Was a bit too soupy so next time will leave out the sour cream. Didn’t use the crackers.

Wasn't bad, I'd make it for a family get together but not for my husband and I again.

used Cheezit crackers and slivered almonds on top with drizzled butter. It is always loved even by our kids. Just as good reheated as leftover if you have any left!

Since I'm not a lover of celery or green beens, I substituted those two with diced potatoes. All the other ingredients worked really well in this recipe. I got so many compliments for it today! :)

Added more onion and celery than recipe called for and substituted with cream of mushroom (all i had in my cupboard) non the less, this came out very good. Thanks!

This was a good recipe.  The only change I made was I used 3 cans of corn and 1 can of green beans.  I didn't particularly like the crackers on top so next time I will omit them.

awesome taste. will be easier to make now that i know it takes 1/4 large onion, 2 stalks celery and 1/4 green pepper instead of cups measurements. i can throw the veggies into the food processor to pulse instead of chopping by hand.

Huge hit at my Christmas dinner. There was not one piece of corn left in the bowl.  And every wife wanted the recipe. And now that it's easter the dinner host wants me to make this again for our Easter dinner. Yummy

I have used this recipe for years but I have always used cream of chicken and mushroom soup instead of the cream of celery. That is my family's favorite version and its a family staple for our holiday gatherings.

I should have added less sour cream like some of the reviews said. It was way too saucy. Good flavor though.

Was okay, family didn't rave over it. Used leftover corn on cob . Wouldn't make again

yummy!  This is a nice twist to a greenbean casserole

My family will not let me have a holiday meal without making a couple of these veggie casseroles.  Delicious!  And it's even better warmed up!

This is absolutely one of the best recipes I have ever tasted!!!! Everyone in the family loves it, and they all have different tastes. Highly recommended!!!!!

Quick Easy and delicious! Will def make again and again!

I followed the recipe to the T and it was entirely too 'soupy' for me. It really lacked something. It was too runny. Maybe if you added more corn or green beans or even rice or potatoes this would have been bettter. Will not be making again...

This recipe was such a hit this Thanksgiving!  The first time I made it, I followed the recipe exactly.  The second time around though I actually made a few changes to the recipe.  I used 1 regular size can and 1 small can of shoepeg white corn.  I cut the sour cream back to a 1/2 cup, and used about a little over a cup of sharp cheddar cheese.  I also let it bake in the oven for a full hour.  I am not kidding when I say it was the favorite side dish at the table!

this is great for thanksgiving dinner! I would recommend sauté the veggies for a few minutes before adding it to the casserole. doesn't add any more trouble really, and so worth it.  I also should note that I added 2 cans of corn, and 2 cans of French cut green beans, and didn't really measure the other veggies, just added a whole onion, 3 celery spears. was great

Sounded interesting so I made it. It was awesome!  Took it to a pot luck and everyone loved it.

I loved trying this recipe.  It is very good, and something different to try when it comes to vegetable side dishes.  It doesn't have a strong flavor to it, but I enjoyed a mellow creamy and cheesy veggie dish.

I thought this was delicious.  Unfortunately, my family did not agree!  This makes a lot (or maybe I just felt that way because I was responsible for eating it all) so I would recommend making this for big family dinners or potlucks.

You can make everything but the topping the night before and let it sit in the fridge, then bake it the next day.  Seems to taste better that way.  Also this is one of those recipes that tastes great as a leftover!  Also, I don't like bell pepper so I omit it.  I use the cheese crackers as another person suggested and also add the almonds.

This was not very good. It was soupy and just overall not that appetizing.

Followed the recipe closely the first time. In the future, I'll add more shredded cheese, as I LOVE cheese. I'll combine the soup and sour cream in a separate bowl before adding to the main dish. Loved the topping with Ritz crackers but might try it with Panko bread crumbs just for variety.

This was so easy and delicious! I mixed everything up in a cast iron pan and cooked it in that. Perfect! It’s going to be my new go to potluck casserole.

I cut the amount of crackers in half and the amount of butter down from 8 Tbs to 3 Tbs. I used cream of chicken soup.  I used garden corn and beans and I liked this very much.  I would have rated it 5 stars if not for the large amount of butter in the original recipe. 

We used frozen instead of canned corn and tasted bread crumbs. It was amazing.

I made this at home, and although it was a good base for other experiments, by itself, it was very bland. But this recipe is useful when you want to start with a foundation and then go off doing your own thing. I made it exactly as it said, but to make it better, I topped the entire surface with cheese. Made it a bunch bettter.

This was very good! I added more cheese than the recipe called for and I used a mixture of cheese because it was what I had on hand. It got multiple compliments, and I will be making it again for Christmas.

I thought this was really tasty, and easy.  It is high in fat, though.  I used saltine crackers and low fat sour cream.

i love this recipe. my family asks me to make this for every holiday, and it sounded so odd, i needed to try it!

I brought this to my Thanksgiving luncheon at work, and it was a big hit!  My coworkers scarfed it up and there's not a single bit of leftovers remaining.

Very tasty!  I use carrots instead of celery and serve it over pasta or rice to make it the main course.  This has become a regular in our house.  Thanks!

Not my favorite, but my husband liked it.

shoepeg corn casserole

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 9

Author : Allrecipes Member

Ingredients

Instructions

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