"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shoe Peg Corn Casserole Recipe

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This recipe for Shoe Peg Corn Casserole, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Wimberly
Added: Wednesday, August 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. green pepper, chopped
3/4 c. onion, chopped
1 can French style green beans
1 can cream of mushroom soup
1 can shoe peg corn
1 c. sour cream
2 c. grated cheddar cheese
Ritz crackers
butter

Directions:
Directions:
Mix the onion, green pepper, beans, soup, corn, sour cream, and cheese and place in a 9 x 13 casserole dish.
Crush Ritz crackers and mix them with melted butter.Top casserole with the crackers.
Bake at 350 for 35-45 minutes (until crackers are golden brown)

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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