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)
835 Calories
53g Fat
71g Carbs
23g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 835
% Daily Value*
Total Fat 53g 68%
Saturated Fat 25g 125%
Cholesterol 144mg 48%
Sodium 981mg 43%
Total Carbohydrate 71g 26%
Dietary Fiber 8g 29%
Protein 23g
Calcium 149mg 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 celery (chopped)
  • 1 cup onion (chopped)
  • 1/2 cup green pepper (chopped)
  • 3 tablespoons 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 Ritz crackers (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.