Shoepeg Corn Casserole

This is not my recipe.  I learned it from my mother-in-law.  This is my favorite thing she has ever made, well besides my husband.

Servings:  8 side dishes

Time:  Prep: 10 minutes, cooking: 45 minutes

Hardware:  Measuring cups, knives, cutting board, can opener, wooden spoon, large mixing bowl, and 8.5” x 13” glass dish

Casserole

• ½ cup finely chopped celery
• ½ cup finely chopped green pepper
• ½ cup finely chopped onion
• ½ cup grated cheddar cheese
• 1 cup sour cream
• 1 can of French cut green beans, drained
• 1 can of shoe peg corn, drained
• 1 can of cream of mushroom soup
• Cooking spray

Topping

• 1 sleeve of Ritz crackers, crushed
• 1 stick of butter, sliced thinly

1. Preheat the oven to 350°.
2. Spray the dish with cooking spray.
3. Mix all the casserole ingredients together.
4. Pour the corn mixture into the cooking dish.
5. (The dish can be prepared to this point, covered, and refrigerated overnight.)
6. Sprinkle the crackers over the casserole.
7. Sprinkle the butter over the crumbs.
8. Bake for 45 minutes.
9. Allow the casserole to cool for 5 minutes before serving.

This is really tasty!