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Corn Casserole with Green Beans and Sour Cream


White Corn
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This tasty  side dish casserole recipe is made with shoepeg corn, green beans, and sour cream. A buttery cracker crumb mixture tops the casserole for a little crunch.


  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 1/2 tablespoons butter
  • 1 can cream of celery soup
  • 8 ounces sour cream
  • 1 can (12 oz) shoe peg corn, drained
  • 1 can (16 oz) French style green beans, drained
  • 1/2 cup Ritz crackers, tossed with 1 tablespoon of melted butter


In a skillet over medium-low heat, sauté celery, onion, pepper in the butter until celery is just tender. Combine soup and sour cream; mix well. Add sauteed mixture, corn and beans.

Transfer to a  2-quart casserole dish; sprinkle with the buttered cracker crumbs.

Bake at 350° for 30 to 35 minutes.

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