Description
A creamy and delicious shoepeg corn casserole that’s perfect for gatherings.
Ingredients
Scale
- 2 cans shoepeg corn, drained
- 1 cup sour cream
- 1 cup cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup melted butter
- 1 cup crushed saltine crackers
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shoepeg corn, sour cream, cream of mushroom soup, cheddar cheese, onion, and melted butter.
- Spread the mixture into a greased 9×13 inch baking dish.
- Sprinkle the crushed saltine crackers evenly on top.
- Bake for 30-35 minutes or until bubbly and golden.
Notes
- For a spicier version, add diced jalapeños.
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: shoepeg corn casserole, corn casserole, side dish