Thursday, April 10, 2014

Green Bean and Shoepeg Corn Casserole

We love this casserole at our house.  I mean really who doesn't love a good casserole?  This is perfect for your Easter buffet.  I left off the celery because, well, honestly, we don't like it but for those who do, feel free to add.

· ½ cup chopped onion
· ½ cup chopped celery
· ½ cup cheddar cheese, grated
· 1 (11-ounce) can shoepeg corn, drained
· 1 (11-ounce) can french-style green beans, drained
· 1 (11-ounce) can cream of celery soup, undiluted
· 1 (8 ounce) carton sour cream
· ½ cup crushed Ritz crackers
· 1/2 stick butter

Preheat oven to 350 degrees. In a large bowl, mix all the ingredients together except for the crackers and butter. Place in a greased casserole dish.
Melt the butter and mix with the crushed crackers. Spread over the top of the vegetables and bake for 45 minutes or until bubbly.

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