Shoepeg Corn Casserole With Sour Cream and Green Beans

Corn casserole with green beans, sour cream, and ritz cracker topping
Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
302 Calories
18g Fat
33g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 302
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 43%
Cholesterol 40mg 13%
Sodium 199mg 9%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 19%
Total Sugars 11g
Protein 7g
Vitamin C 23mg 117%
Calcium 134mg 10%
Iron 1mg 8%
Potassium 525mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This corn and green bean casserole features shoepeg corn, but whole kernel corn may be substituted. It's a very easy side dish—perfect for a holiday menu or Sunday dinner. Condensed cream of celery soup is combined with sour cream to make the savory sauce. Crumbled Ritz cracker crumbs are tossed with butter for a delicious, crunchy topping.


  • 1 cup coarsely chopped celery

  • 1 cup coarsely chopped onion

  • 1/2 cup coarsely chopped green bell pepper

  • 3 tablespoons unsalted butter, divided

  • 1 (10 3/4-ounce) can cream of celery soup

  • 8 ounces sour cream

  •  1 (12-ounce) can shoepeg corn, drained

  • 1 (16-ounce) can French-style green beans, drained

  • 12 crackers, such as Ritz, crumbled

Steps to Make It

  1. Heat the oven to 350 F / 180 C / Gas 4. 

  2. Lightly butter a 1 1/2-quart to 2-quart casserole or baking dish.

  3. Melt 2 tablespoons of butter in a skillet over medium-low heat. When the butter is hot, add the celery, onion, and bell pepper. Sauté until the onions are translucent and the vegetables are softened.

  4. In a large bowl, combine the condensed soup and sour cream; stir to blend thoroughly. Add the sautéed vegetable mixture along with the corn, and green beans.

  5. Transfer the mixture to the prepared casserole dish.

  6. Melt the remaining 1 tablespoon of butter and toss with the Ritz cracker crumbs. Sprinkle the crumbs over the corn casserole.

  7. Bake the casserole in the preheated oven for 30 to 35 minutes or until the filling is bubbly and the topping is lightly browned.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.


  • Make It Ahead: Prepare the casserole filling a day in advance; pour it into the prepared casserole dish. Cover and refrigerate. Remove the casserole from the refrigerator about 25 minutes before you plan to bake it. Prepare the buttered cracker crumb topping; sprinkle the crumbs over the casserole and bake as directed.

Recipe Variations

  • Replace the Ritz cracker crumbs with about 1 cup of soft bread crumbs or panko crumbs tossed with 2 tablespoons of melted butter.
  • Replace the Ritz crackers with butter crackers or saltines.
  • Canned drained butter beans may be used to replace the green beans.