Posted on 04-03-2008
Filed Under (Recipes &Cooking) by Charla

This is Elwanda’s recipe for corn casserole:

  • 1 can shoepeg corn, drained (Green Giant has shoepeg corn)
  • 1 can French style green beans, drained
  • 1 cup grated cheddar cheese (I’d use reduced fat)
  • 1 onion, chopped
  • 1 can 98% fat free cream of celery soup
  • 1 8-oz. carton light sour cream
  • 1/2 stick butter, melted
  • 1 row Ritz crackers, crushed
  • 1/2 cup sliced almonds

LAYER corn and green beans in buttered casserole dish.

COMBINE cheese, onion, soup, & sour cream and spread over veggies.

COMBINE butter, crackers, & almonds and spread over top.

BAKE uncovered at 350 degrees for 30 minutes.

(2) Comments   


1 - fifenhorn on 3 April, 2008 at 12:15 pm #

Thanks for dropping by my blog today! This recipe looks yummy…except that I’m allergic to onions, so that would have to be omitted. And then there’s the fact that I’d be the only one eating it….hmmmmm….but it STILL sounds yummy!

[…] wrote a post last week for Shoepeg Corn Casserole that I published yesterday. It’s something I wouldn’t make very often because of the […]

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