Green Bean and Shoepeg Corn Casserole
From Southern Plate by Christy Jordan (Morrow)
½ cup chopped onion
½ cup chopped celery
¼ cup chopped bell pepper
½ cup grated sharp cheddar cheese
One 11-ounce can shoepeg corn, drained
One 11-ounce can French-style green beans, drained
One 11-ounce can cream of celery soup, undiluted
½ pint sour cream
½ cup crushed Ritz crackers
4 tablespoons (½ stick) margarine or butter
Preheat the oven to 350 F.
In a large bowl, mix all the ingredients together except for the crackers and margarine. Place in a casserole dish. Melt the margarine in a skillet and mix with the crushed Ritz crackers. Spread over the top of the vegetables and bake for 45 minutes, or until bubbly.
Serves 8 to 10
