Mini's Shoe Peg Corn Casserole (really Leah's)
Smooth and rich. I have not met a kid yet that doesn't like this. Enjoy!!
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 10
side dish
easy
bake
christmas
easter
thanksgiving
meatless
thanksgiving
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup sour cream
- 1/2 teaspoon pepper
- 1 large onion finely chopped
- 1 cup cheddar cheese grated
- 1/2 cup slivered almonds
- 2 can (10 oz) white corn also known as 'shoe peg'
- 1 can (12 oz) french style green beans
- 2 tbs butter or margarine
- 1 can cream of celery soup 10 3/4 oz
- 1/2 cup butter or margarine, melted
- 1 tube ritz crackers crushed
- Carbohydrate 5.39930925 g
- Cholesterol 54.6985 mg
- Fat 22.7034455 g
- Fiber 1.11071250412464 g
- Protein 5.01061875 g
- Saturated Fat 12.2073612 g
- Serving Size 1 1 Serving (94g)
- Sodium 375.3095 mg
- Sugar 4.28859674587536 g
- Trans Fat 1.6450842 g
- Calories 240 calories
Set oven to 300 degrees. Drain and pour beans and corn in bottom of 2 qt. baking dish. Sprinkle with pepper. Using a 10" skillet, saute onion in butter until translucent. Remove from heat and blend in the sour cream, cream of celery soup, and cheddar cheese. Pour over top of vegetables. Smooth to edges of dish. Next, pour melted butter or margarine over the top and add the crushed crackers. Sprinkle almonds over the top. Bake uncovered for 45 mins.
