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This Shoepeg Casserole is a comforting dish that brings warmth to any table. Packed with shoepeg corn, sour cream, and shredded cheddar cheese, it’s a creamy delight topped with buttery ritz crackers. Perfect for family gatherings or a cozy night in, this casserole is both simple and satisfying. Let's dive into this easy-to-make recipe that will surely become a household favorite.
The name of the recipe: Shoepeg Casserole Recipe
Ingredients:
- 2 cups shoepeg corn
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup crushed ritz crackers
- 1/4 cup butter, melted
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine shoepeg corn, sour cream, shredded cheddar cheese, and cream of mushroom soup.
- Pour the mixture into a baking dish.
- In a separate bowl, mix crushed ritz crackers with melted butter.
- Sprinkle the cracker mixture over the casserole.
- Bake for 30 minutes or until the top is golden brown and the casserole is bubbly.
What You Will Need
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What you will need to make shoepeg casserole
- Shoepeg corn: Adds a sweet, crisp texture that balances the creamy elements of the casserole perfectly.
- Sour cream: Provides a tangy richness, making the dish creamy and flavorful.
- Shredded cheddar cheese: Melts into the casserole, adding a savory, cheesy depth.
- Cream of mushroom soup: Acts as a creamy base, binding all ingredients together with a rich, earthy flavor.
- Crushed ritz crackers: Creates a crunchy topping that contrasts nicely with the creamy filling.
- Butter: Helps the crackers brown and adds a rich, buttery flavor to the topping.
Tools and Instruments Required
- Mixing bowl: Essential for combining shoepeg corn, sour cream, cheddar cheese, and cream of mushroom soup into a smooth mixture.
- Baking dish: Holds the casserole mixture and ensures even cooking in the oven.
- Separate bowl: Needed to mix crushed ritz crackers with melted butter for the topping.
- Oven: Bakes the casserole to a golden brown, bubbly perfection.
Shoepeg Casserole Recipe
Equipment
- Oven
- Baking Dish
- Mixing bowl
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Ingredients:
Main Ingredients
- 2 cups Shoepeg corn
- 1 cup Sour cream
- 1 cup Shredded cheddar cheese
- 1 can Cream of mushroom soup
- 1 cup Crushed Ritz crackers
- 1/4 cup Butter, melted
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine shoepeg corn, sour cream, shredded cheddar cheese, and cream of mushroom soup.
- Pour the mixture into a baking dish.
- In a separate bowl, mix crushed Ritz crackers with melted butter.
- Sprinkle the cracker mixture over the casserole.
- Bake for 30 minutes or until the top is golden brown and the casserole is bubbly.
Notes:
Nutrition value:
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Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Pour into a baking dish but don't add the cracker topping yet.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole without the cracker topping.
- Wrap the dish tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Add the cracker topping before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using shoepeg corn in this casserole gives it a slightly sweeter taste compared to regular corn, making it a unique twist on a classic dish.
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