Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
White Shoepeg Corn Casserole
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- #708
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cans white whole kernel corn
OR
1 package frozen shoepeg corn
1 can French style green beans (drained well)
1 onion (diced)
1 can cream of celery soup
1 cup sour cream
4 ounces shredded cheddar cheese
1 sleeve buttery round crackers (crushed fine)
1/2 cup butter (melted)
directions
Mix corn and green beans together. If you use the canned corn, be sure to drain it very well!
Mix soup and sour cream together. Add to corn and green beans. Add onions and cheddar cheese.
Mix cracker crumbs and melted butter together. Pour corn mixture into a 3 quart baking dish. Top with buttered crumbs.
Bake in a preheated 400 degrees F oven until brown and bubbly, about 25 minutes.
added by
themutt
nutrition data
365 calories, 23 grams fat, 36 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
July 28, 2014
Only adjustment I made was to sautee the onion first before adding it. I think pearl onions (boiled first) would also be really good in this and give it some additional visual appeal. I also added a light layer of additional cheese under the cracker crumbs (just a sprinkling really) because I had some leftover and it wasn't enough to use in another recipe so I didn't want to throw it out. Cream of mushroom soup would work fine in here as well.