Shoepeg Corn Casserole
Shoepeg Corn Casserole is a delightful blend of sweet corn and creamy, cheesy goodness, all baked to perfection in one comforting dish. When you make a creamy base and pair it with tender shoepeg corn, topped with a golden, cheesy crust, you get the perfect casserole.
Ingredients
- 2 cups shoepeg corn canned or frozen and thawed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of celery soup 10.75 oz
- 1 can cream of mushroom soup 10.75 oz
- 1 small onion finely chopped
- 1/4 cup butter melted
- 1 cup crushed Ritz crackers or breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shoepeg corn, sour cream, shredded cheddar cheese, cream of celery soup, cream of mushroom soup, and chopped onion. Stir until well combined.
- Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Pour the corn mixture into the prepared baking dish, spreading it out evenly with a spatula.
- In a small bowl, combine the melted butter with the crushed Ritz crackers or breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.