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White Shoepeg Corn Casserole Recipe

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2 cans white whole kernel corn or 1 pkg. frozen shoepeg corn
1 can French style green beans (drained well)
1 onion (diced)
1 can cream of celery soup
1 cup sour cream
4 oz. shredded cheddar cheese
1 tube Ritz crackers (crushed fine)
1 stick butter (melted)

Mix corn and green beans together. If you use the canned corn, be sure to drain it very well! Mix soup and sour cream together. Add to corn and green beans. Add onions an cheddar cheese. Mix cracker crumbs and melted butter together.

Pour corn mixture into a 3 quart baking dish. Top with buttered crumbs. Bake in a preheated 400°F oven until brown and bubbly. About 25 minutes.

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Submitted By: Amy F