"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Shoepeg Corn Casserole Recipe

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This recipe for Shoepeg Corn Casserole, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Primm - Atlantic Ward
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bag frozen season blend (this can be found at Publix. It's a mixture of diced celery-green peppers-onions and parsley and will save you some work.)
2 cans french style green beans
2 cans white shoepeg corn
2 cans baby Lesure peas
1 can cream of celery soup (maybe two)
1 1/2 cartons of sour cream (8oz)
Shreaded cheddar chese to taste (mild)

Directions:
Directions:
Mix everything together gently to keep from breaking up the peas and green beans. I like to season it with Tony Chachere's Creole seasoning.

Pour in a buttered casserole dish and place the following on top: 1 whole box of crushed Tobasco flavored Cheezits mixed with 1 stick melted butter.
Since everything is cooked, just bake at 350 degrees until it bubbles and the topping is browned. Be careful not to burn it.

 

 

 

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