Ingredients:
- 1 can Shoepeg Corn (drained)
- 1 can cream of mushroom soup, or use cream of chicken or celery
- 1 can french style green beans (drained)
- 1 cup diced celery
- 1 cup sharp chedder cheese, grated, or more
- 1 cup sour cream
Preparation:
In a large bowl mix all ingredents together. Place in a casserole dish and bake at 350° for about 30 minutes. I usually put a Ritz cracker-butter topping and put back in oven until browned. My Mom puts diced onions in when she makes it.Shared by DixieRed
More Corn Recipes
Cheesy Corn Pie
Ham and Corn Bake
Corn Pie with Cracker Crumb Crust
Corn and Rice Casserole
Stewed Corn and Tomatoes
Creole Corn Casserole
Scrambled Corn
Fried Corn
Southwestern Corn Bake
Corn Chowder
Kim's Corn Pudding
Corn Oysters
Corn Relish Recipe
Corn Fritters
Corn Fritters II
Chile Corn Custard
Corn Custard with Jalapeno Peppers
Corn Pudding Casserole
Corn and Shrimp Soup
Corn Casserole
Scalloped Corn and Tomatoes
Cheddar Corn Casserole
Corn and Bean Salad
Corn with Green Beans
Creole Corn and Egg Scramble
Turkey Corn Fajitas
Crockpot Corn Chowder with Beef
Corn Casserole Recipes
Corn Recipe Index
Side Dish Casseroles
Vegetable Dishes
Cornbread Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
