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Shoepeg corn casserole with cream cheese recipe

Shoepeg corn casserole with cream cheese recipe

Ingredients

  • 3 cans (7 ounces each) white-colored or shoepeg corn, drained
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped eco-friendly pepper
  • 3/4 cup crushed butter-flavored crackers (about 18 crackers)
  • two tablespoons butter, melted

Directions

  1. Inside a large bowl, combine the very first seven ingredients. Transfer to some greased 2-qt. baking dish. Sprinkle using the cracker crumbs drizzle with butter. Bake, uncovered, at 350 for 25-25 minutes or until bubbly. Yield: 6 servings.

Initially printed as Shoepeg Corn Casserole in Quick Cooking March/April 2003, p29

Dietary Details

1 cup: 327 calories, 21g fat (12g saturated fats), 59mg cholesterol, 794mg sodium, 26g carb (5g sugars, 2g fiber), 9g protein.

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