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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Shoepeg Corn Casserole Recipe

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This recipe for Shoepeg Corn Casserole is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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