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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Shoe Peg Corn Casserole Recipe

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This recipe for Shoe Peg Corn Casserole is from Food Fixin's from the Waldrop-McKenzie Family's Hearts, Homes & Heritage, 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 can (12 ounces) white shoe peg corn, drained
1 can (16 ounces) French style green beans, drained
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup grated sharp cheddar cheese
1/2 cup sour cream
1 can (10.75 ounces) cream of celery soup
1/2 cup margarine
1 1/2 cups cracker crumbs (use round, butter-flavored crackers)
Directions:
Directions:
Combine first eight ingredients. Add salt and pepper to taste. Pour into 2 quart casserole. For topping, melt margarine and stir in cracker crumbs. Sprinkle on casserole. Bake at 350ºF for 45 minutes. Yields 8 servings.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
One hour
Personal Notes:
Personal Notes:
Dean likes to make a double batch of this because her kids eat it up in one meal!

 

 

 

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