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4.67 from 12 votes

Shoepeg Corn and Green Bean Casserole

This Shoepeg Corn and Green Bean Casserole is the ultimate holiday dinner side dish! Creamy, buttery, loaded fresh vegetables, and absolutely delicious.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Sides
Cuisine: Southern
Servings: 12 servings
Calories: 206kcal
Author: Traci


  • ½ cup chopped onion
  • ½ cup chopped celery
  • ¼ cup chopped bell pepper
  • 1 cup grated sharp cheddar cheese
  • 2 cups fresh corn
  • 2 cups french style green beans
  • 2 cups cream of celery soup
  • 1 cup sour cream
  • Salt and pepper to taste
  • ½ cup butter
  • 1 stack Ritz crackers crushed


  • Preheat oven to 325 degrees.
  • Spray a 8"x12"x3" casserole with cooking spray. Set aside.
  • Put green beans in a small pot with a cup of water and 1/4 teaspoon salt. Bring to a boil, reduce heat, and cook until tender, 3-5 minutes. Drain and set aside.
  • Put corn in a small pot with a cup of water and 1/4 teaspoon salt. Bring to a boil, reduce heat, and cook until tender, 2-3 minutes. Drain and set aside.
  • In a large bowl, mix together the onion, celery, bell pepper, cheese, corn, green beans, cream of celery soup, sour cream, salt and pepper.
  • Pour into prepared casserole.
  • Melt butter and mix with Ritz crackers. Spread evenly on top of the vegetable mixture.
  • Bake for 60 minutes to 75 minutes, until bubbly.
  • Cool slightly before serving.


  • You can use canned vegetables instead of fresh.
  • Canned cream of celery soup can be use instead of homemade.
  • You can add chopped jalapeños peppers for a subtle spicy kick.
Expert Tips:
  • If you're using fresh ingredients then you will need about 3 ears of corn, 1/2 of a small onion, about 1/4 of a medium sized bell pepper, and 1 large stalk of celery.
  • This casserole freezes beautifully! BUT don't add the Ritz cracker topping until you are ready to cook it.
  • If you use a different sized casserole, the baking time will vary.
  • The sides will bubble when baking. You may want to put a sheet pan under the casserole to make sure it doesn't make a mess in the oven!
  • To know when this casserole is done, it should be set and not jiggle when cooled.


Serving: 1/2 cup | Calories: 206kcal | Carbohydrates: 11g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 241mg | Fiber: 2g | Sugar: 4g