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.
-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
1. Preheat oven to 350. Sauté onions and celery in butter. When tender, mix with beans and corn.
2. Mix cheese, sour cream and celery soup. Then mix with bean mixture. Place in casserole dish.
3. Mix crackers and butter. Sprinkle on top of beans and corn mixture.
Bake at 350 for 30 minutes or until bubbly.