Tuesday, April 13, 2010

Shoe Peg Casserole

Shoe Peg Corn is a very sweet corn.  I had never heard of it before I had this casserole and fell in love with the little guys.  It’s a little difficult to find (it is NOT at Wal-Mart) but you should be able to find it amongst the other corns at the grocery store.  I couldn’t find it this time and used regular corn and it just wasn’t the same.  This recipe is from a country church cookbook that I borrowed from my sister-in-law.

Ingredients:

-1 can French cut green beans

-1 can shoe peg corn

-2 Tbsp butter

-1/2 c chopped onions

-1/2 c chopped celery

-1/2 c grated cheese

-1 (8 oz) container sour cream

-1 can celery soup (can substitute cream of chicken if that’s what you have on hand)

-3/4 stack Ritz crackers, crushed (or get crazy and use the whole stack!)

-1/2 c melted butter

Directions:

1.  Preheat oven to 350.  Sauté onions and celery in butter.  When tender, mix with beans and corn.

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2.  Mix cheese, sour cream and celery soup.  Then mix with bean mixture.  Place in casserole dish.

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3.  Mix crackers and butter.  Sprinkle on top of beans and corn mixture. 

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Bake at 350 for 30 minutes or until bubbly.

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