15 September, 1990

Alicia's Shoe Peg Casserole

Alicia's Shoe Peg Casserole ingredients
Makes 8 to 10 servings
For casserole:
2 (10-oz) cans Shoe Peg white corn, drained
1 (12-oz) can French-style green beans, drained
1/2 tsp pepper
1 onion, chopped
1 (10.75-oz) can condensed cream of celery soup
1 (8-oz) carton sour cream
1 cup grated cheddar cheese
1/2 cup melted butter or margarine

For garnish:
1 tube Ritz Crackers, crushed
1/2 cup slivered almonds

Notes:  I add Monterey Jack cheese and vermouth.

Pre-heat oven to 300ºF.

Mix corn, beans and pepper; pour into buttered 2-Quart casserole.

Sauté onion; set aside.

Meanwhile, mix soup, sour cream cheese (and vermouth, if desired). Stir in sautéed onions; pour sauce over vegetables.

Mix melted butter and cracker crumbs and sprinkle evenly over top of casserole. Spread almonds on top. Bake at 300ºF for 45 minutes.

Adapts Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 135. 

Page Last Updated 29 March 2015

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