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Shoepeg Corn Casserole

Shoepeg Corn Casserole

Submitted by: Mary D, Raleigh, NC

The flavor of the tiny succulent corn kernals is enhanced by the addition of the other ingredients. This will become a family favorite in a hurry.
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Serves 8

  • 2 cups Pictsweet frozen Shoepeg Corn
  • 2 cups Pictsweet frozen French Cut Green Beans
  • 1 can (14.5 oz) cream of celery soup
  • 1 container (8 ounce) sour cream
  • 3/4 cup grated American or Cheddar cheese
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/4 cup melted butter
  • 1 cup cracker crumbs


Combine frozen corn, beans, soup, sour cream, cheese, pepper and garlic salt. Pour into a greased casserole dish. Combine butter and cracker crumbs. Top casserole with crumb mixture. Bake at 375 degrees for 40 minutes or until golden brown. Allow to stand 15 minutes before serving.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 250
  • Total Fat: 14g
  • Cholesterol: 40mg
  • Sodium: 490mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 2g
  • Protein: 7g

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