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This Shoepeg Corn and Green Bean Casserole a comforting side dish makes an incredibly delicious accompaniment to any Thanksgiving meal! Full of fresh vegetables and topped with Ritz crackers, there’s really no way to not love this dish.
This recipe has been in my family for literal generations! Ever since I was a little girl, this has been my favorite part of Thanksgiving. I couldn’t wait for it! Seriously, I would always go back for seconds or sometimes even thirds. I didn’t care that it was full of veggies and actually pretty good and healthy for me. It was the flavor I couldn’t get enough of!
As I got a little older, my mom started freezing some after Thanksgiving so I’d have some to eat. It was great! Now, it’s even better.
A couple years ago, we realized that our entire lives we had been making it with canned ingredients because that’s what the recipe called for.
We live in a day and age where fresh ingredients are always available. So, we went to the grocery store and bought everything fresh.
I always thought this casserole was good but using fresh ingredients truly let this casserole shine. It is incredible now!
Yes, using canned is easier and takes less time but this casserole is genuinely so easy to make that using fresh ingredients really is worth the effort. Plus, the flavor! It’s sweet, creamy, and just downright delicious.
So, even if you have kids that don’t like vegetables, this casserole will have them coming back for more. Every Thanksgiving this casserole is a hit and everyone’s favorite part of the meal.
How to make Shoepeg Corn and Green Bean Casserole
Pretty easily. Start with getting your ingredients together.
Next, steam the green beans in a small pot with about 1/2 cup and a little salt. Repeat this with the corn.
Dump all ingredients except the Ritz crackers and butter into a medium sized bowl and mix them together. Place your veggie mix in a casserole pan and spread it evenly. Set it aside.
Now, crush your ritz crackers and place them in a small bowl with the melted butter. Stir together and spread evenly on top of the casserole.
Bake at 350 for 45 minutes and enjoy!
Can you freeze shoepeg corn and green bean casserole
Absolutely! This casserole freezes really well if you want to make it ahead of time. Just make sure you don’t add the Ritz crackers until you’re ready to cook it!
- If you’re using canned corn, green beans, or cream of celery soup then use one can per ingredient.
- If you’re using fresh ingredients then you will need about 3 ears of corn, 1/2 of a small onion, about 1/4 of a medium sized bell pepper, and 1 large stalk of celery.
- This casserole freezes beautifully! BUT don’t add the Ritz crackers until you are ready to cook it.
When you make this Shoepeg Corn and Green Bean Casserole recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped bell pepper
- 1 cup grated sharp cheddar cheese
- 2 cups fresh corn
- 2 cups french style green beans
- 2 cups cream of celery soup, homemade or store bought
- 1 cup sour cream
- Salt and pepper, to taste
- 1/2 cup butter
- 1 stack Ritz crackers, crushed
- Steam your green beans in a small pot with a dash of salt. Repeat this with the corn.
- In a large bowl, mix together the onion, celery, bell pepper, cheese, corn, green beans, cream of celery soup, sour cream, salt and pepper.
- Place into a 9 x 13 casserole dish.
- Melt butter and mix with Ritz crackers. Spread evenly on top of the vegetable mixture.
- Bake at 350 for 45 minutes to 1 hour.
- If you're using canned corn, green beans, or cream of celery soup then use one can per ingredient.
- If you're using fresh ingredients then you will need about 3 ears of corn, 1/2 of a small onion, about 1/4 of a medium sized bell pepper, and 1 large stalk of celery.
- This casserole freezes beautifully! BUT don't add the Ritz crackers until you are ready to cook it.
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Serving Size:1/2 cup
Amount Per Serving: Calories: 206 Total Fat: 16g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 43mg Sodium: 241mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 5g