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Easter Recipes, Starters & Sides

Shoe Peg Corn Vegetable Casserole..edited

One more dish to add to the Valentine Dinner. I am making dinner for a few close friends tonight and I decided I needed a vegetable. Vegetables are my least favorite food and my biggest cooking weakness. So any time I can throw a casserole together and just stick it in the oven, I am sold. This may not be new to some of you, but I haven’t made it in ages and I remember it being soooo good. You can cut the fat quite a bit by buying light sour cream and 2percent cheese and fat free cream of celery soup. There are also wheat crackers you could substitute for the Ritz. I usually lighten up on one or 2 ingredients. But if you monitor your portions and eat in moderation, it might as well be REALLY good.

Edited: I am changing this a little bit, if you have previously copied it. I made it last night and I think it would be better if the cheesy mixer was mixed into the vegetables.

Shoe Peg Corn Vegetable Casserole
Ingredients:

1 can French-style green beans, drained
1 can water chestnuts, drained and chopped
1 can shoe peg corn (white), drained
1 can cream of celery soup
1 cup sour cream
1 medium onion, chopped
1 cup grated cheddar cheeses
3/4 stick melted butter
1 sleeve crushed Ritz crackers
1/2 tsp. garlic powder

Instructions:
Mix together soup, sour cream,onion and cheese. Stir in vegetables then pour into a 9X9 or similar casserole dish. Melt butter in microwave for 45 seconds. Add crushed crackers and garlic, mix well. Sprinkle over top of casserole. Bake, uncovered, at 350 degrees for 40 minutes or until bubbly. If you need to make it a little larger, add a can of whole kernel corn, drained and bake it in a 9X13 pan.

Dudelicious!
By Cindy, February 13, 2009
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