What is more Southern than a casserole full of veggies and covered in cream of something soup? This Green Bean and Shoepeg Corn Casserole is so full of flavor I honestly could have eaten it all alone. I made a few adjustments to the recipe by sauteing the base vegetables before adding them to the casserole mix. The lightly sauteed onion and green pepper enhance the overall creaminess. I also felt like whole green beans would have a better texture in a casserole than french green beans. I also like mine to be full of vegetables, so I doubled the green beans to have a better ratio of vegetables to cream mixture. This would be a great casserole for a nice Sunday lunch, served alongside a holiday ham, or even on a weeknight with Baked Fried Chicken Tenders like we enjoyed.
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1 Tablespoon olive oil
- 1/2 cup grated sharp cheddar cheese
- 2 (11 ounce) cans whole green beans, drained
- 1 (11 ounce) can shoepeg (white small kernel) corn, drained
- 1 (11 ounce) can cream of celery soup, undiluted
- 1/2 pint light sour cream
- 1/2 cup crushed butter crackers (Ritz)
- 2 Tablespoons of melted butter
- Preheat oven to 350 degrees F.
- Heat a saute pan over medium-high heat. Heat the olive oil and saute onion, celery, and green bell pepper until soft and tender. Approximately 5 minutes.
- In a large bowl, combine sauteed vegetables, cheddar cheese, beans, corn, soup, and sour cream and mix well. Pour into a 9 x 13 casserole dish.
- Combine Ritz crackers and melted butter and sprinkle evenly over casserole.
- Bake for 45 minutes, or until bubbly.
Original Recipe from Southern Plate.
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