Shoepeg Corn and Green Bean Casserole

Shoepeg Corn and Green Bean Casserole with Buttery Ritz Crackers…the only side dish recipe you really need for Thanksgiving. Think the southern classic shoepeg corn casserole that we all know and love, but made without the canned soup, with fresh vegetables, and topped with the best-ever Ritz cracker topping. This casserole is creamy, cheesy, and perfectly seasoned! The Ritz cracker topping is seriously buttery, a little salty, and melt-in-your-mouth delicious. When everything is baked together, the shoepeg corn casserole and topping create the perfect balance and make for the BEST Thanksgiving casserole! You can even make it ahead of time for an easy holiday side that everyone will love.

shoepeg corn and green bean casserole with two gold spoons and thyme

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About The Recipe

This recipe has been in my family for literal generations! Ever since I was a little girl, this has been my favorite part of Thanksgiving dinner. I couldn’t wait for it (and I still can’t!)! Seriously, I would always go back for seconds or sometimes even thirds. I didn’t care that it was full of veggies and actually somewhat healthy for me. It was the flavor I couldn’t get enough of!

As I got a little older, my mom would started freezing some after Thanksgiving just so I could have some to eat after the holiday. It was great! Now, the casserole is even better.

A couple years ago, we realized that our entire lives we had been making it with canned ingredients because that’s what the recipe called for. That’s what our family had been using.

But… why?

We live in a day and age where fresh ingredients are available all year round! So, we went to the grocery store and bought everything fresh just for this casserole. We even made our own Cream of Celery Soup!

And, let me be honest, I always thought this casserole was good…but when you use fresh ingredients, it truly let this casserole shine. It is incredible now!

gold spoon digging out slice of shoepeg corn casserole

Yes, using canned is easier and takes less time, but this casserole is genuinely so easy to make that using fresh ingredients really is worth the effort. Plus, the flavor! It’s sweet, creamy, and just downright delicious.

So, even if you have kids that don’t like vegetables, this casserole will have them coming back for more. At every Thanksgiving dinner, this casserole is a hit and everyone’s favorite part of the meal.

Equipment Needed

Ingredients

  • Onion
  • Celery
  • Bell Pepper
  • Cheddar Cheese
  • Corn
  • Green Beans
  • Cream of Celery Soup
  • Sour Cream
  • Butter
  • Ritz Crackers
green beans, sour cream, chopped celery, chopped onion, butter, crackers, corn, cream of celery soup, cheddar, and bell pepper in glass bowls

Instructions

In a small pot, combine green beans, water, and salt. Bring to a boil, reduce the heat, and let simmer for 3-5 minutes. Drain and set aside.

In a small pot, combine the corn, water, and some salt and bring to a boil. Reduce the heat and let simmer for 2-3 minutes. Drain and set aside.

Now, in a large bowl, combine the onion, celery, bell pepper, cheddar cheese, corn, green beans, cream of celery soup, and sour cream. Mix until well combined. Transfer the mixture into a greased casserole.

In a medium sized bowl, mix together melted butter and Ritz crackers.

Spread the topping over the casserole and bake at 325 for 60-70 minutes. Let cool before serving.

What To Serve With This Casserole…

Whether you’re planning Thanksgiving or Christmas dinner (or you just want a really delicious casserole!), you’re definitely going to need things to go with this recipe. Don’t worry! We have a few ideas to get you started.

Or, maybe you’re looking for something a little sweet for after diner…

overhead shot of shoepeg corn casserole with a slice taken out of it

How To Store

One of my favorite things about this casserole is that it freezes really well if you want to make it ahead of time! Just make sure you don’t add the Ritz crackers until you’re ready to bake.

If you’ve already baked, cover with plastic wrap and keep in the fridge for 3-5 days.

Substitutions

  • 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.
overhead shot of casserole with two gold spoons, fresh thyme, and salt on white napkin

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.

When you make this Shoepeg Corn and Green Bean Casserole, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #Bakerstable.

casserole on a white napkin with fresh thyme, salt, and two gold serving spoons

Shoepeg Corn and Green Bean Casserole

Traci
This Shoepeg Corn and Green Bean Casserole is the ultimate holiday dinner side dish! Creamy, buttery, loaded fresh vegetables, and absolutely delicious.
4.7 from 10 votes
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Sides
Cuisine Southern
Servings 12 servings
Calories 206 kcal

Ingredients
 

  • 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

Instructions

  • 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.

Notes

Substituions:
  • 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.

Nutrition

Serving: 1/2 cupCalories: 206kcalCarbohydrates: 11gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 241mgFiber: 2gSugar: 4g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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3 Comments

  1. 5 stars
    I use canned shoe-peg corn and canned French style green beans. Also I use Colby jack cheese and slivered almonds instead of bell pepper. Everything else is 100%. Family tradition everyone looks forward to every Thanksgiving. Need to try adding bell pepper next year. Highly recommend this dish.

    1. Hi Dorothy! We’re SO glad to hear you and your family enjoyed this recipe. It’s one of our favorites! I hope you had a great Thanksgiving! Xo, Caylie