Shoepeg Corn Casserole
Created by AlteredEgo on January 5, 2012
- Servings: 6
- Prep Time: 15m
- Cook Time: 25m
- Recipe #3871
Ingredients
- 2 (11 ounce) cans shoepeg corn, drained
- 1 (10.75 ounce) can condensed cream of celery soup, undiluted
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1/2 teaspoon lemon pepper
- 1 cup crushed Milton's Original Multigrain Crackers
- 2 1/2 tablespoons unsalted butter, melted
How to Make
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Step 1: Preheat the oven to 350 degrees F, then grease a 2-quart baking dish.
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Step 2: In a large bowl, combine the corn, soup, sour cream, cheddar cheese, onion, celery, bell pepper & lemon pepper.
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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.
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Step 4: Bake, uncovered for 20 to 25 minutes or until bubbly, then remove from the oven, cool slightly & serve.
Nutritional Facts
- 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