Shoepeg Corn Casserole With Sour Cream and Green Beans

Corn casserole with green beans, sour cream, and ritz cracker topping
Diana Rattray
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 1 casserole (6 servings)
Ratings (5)

This corn and green bean casserole feature shoepeg corn, but whole kernel corn may be substituted. It's a very easy side dish—perfect for a holiday menu or Sunday dinner. Condensed cream of celery soup is combined with sour cream to make the savory sauce. Crumbled Ritz cracker crumbs are tossed with butter for a delicious, crunchy topping.

We used a can of whole kernel corn in the casserole and French style green beans in the pictured casserole.

What You'll Need

  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons butter, divided
  • 1 can cream of celery soup
  • 8 ounces sour cream
  • 1 can (12 oz.) shoepeg corn, drained
  • 1 can (16 oz.) French-style green beans, drained
  • 12 Ritz crackers, crumbled

How to Make It

  1. Heat the oven to 350 F (180 C/Gas 4). 
  2. Lightly butter a 1 1/2 to 2-quart casserole dish.
  3. In a skillet over medium-low heat, sauté celery, onion, pepper in 2 tablespoons of butter until the celery is just tender.
  4. In a bowl, combine soup and sour cream; stir to blend thoroughly. Add the sauteed vegetable mixture, the corn, and green beans.
  5. Transfer the mixture to the prepared casserole dish.
  6. Melt the remaining 1 tablespoon of butter and toss with the Ritz cracker crumbs. Sprinkle the crumbs over the corn casserole.
  1. Bake in the preheated oven for 30 to 35 minutes.

Tips and Variations

  • Replace the Ritz cracker crumbs with about 1 cup of soft bread crumbs tossed with 2 tablespoons of melted butter.
  • Canned drained butter beans may be used to replace the green beans.

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