Shoepeg Corn Casserole
Recipe: #3871
January 05, 2012
Categories: Side Dishes, Celery, Corn, Onions, Baby Shower, Brunch, Christmas, Easter, Fathers Day July 4th, Mothers Day, Potluck, Oven Bake, Vegetarian, more
"For me corn is a comfort food, especially when it is in a recipe like this one, the original of which I found in the 2009 cookbook, Taste of Home Winning Recipes, Volume 2. When possile, I use reduced-fat & low-sodium ingredients."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (240.9 g)
- Calories 537.9
- Total Fat - 22.7 g
- Saturated Fat - 9.2 g
- Cholesterol - 60.7 mg
- Sodium - 445.3 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 7.6 g
- Sugars - 14.3 g
- Protein - 13.8 g
- Calcium - 248.5 mg
- Iron - 1.8 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees F, then grease a 2-quart baking dish.
Step 2
In a large bowl, combine the corn, soup, sour cream, cheddar cheese, onion, celery, bell pepper & lemon pepper.
Step 3
Transfer this corn mixture to the prepared baking dish, then sprinkle with the cracker crumbs before drizzling the crackers topping with melted butter.
Step 4
Bake, uncovered for 20 to 25 minutes or until bubbly, then remove from the oven, cool slightly & serve.
Tips
No special items needed.
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