My family gathers on holidays as an excuse to make the incredibly decadent “Shoepeg Corn Casserole”. This recipe passed into my family’s hands via a distant in-law from West Virginia, and is now fully integrated into our familial lore and tradition. If my Memom told me there would be no Shoepeg at Thanksgiving or Christmas, I am not sure I would still go home.
Okay, but for real, this stuff is delicious and takes no skill to craft. All you need to execute the production of this casserole is the ability to pick up the right canned goods from your local grocer. If you’re literate, you can make it. The ingredients are a little bit unusual (when was the last time you heard about ‘shoe peg corn’?) but it is important to be specific. The real crowd-pleaser here is the ritz cracker topping. For the record, there is nothing healthy about this casserole.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
1 can French style green beans
1 can Shoepeg corn (do not substitute)
1 can cream of mushroom soup
1 small onion, chopped
1 cup of sour cream
For the Topping:
1 sleeve or Ritz crackers
1 stick butter, melted
1. Open all your canned goods and combine the contents in a large mixing bowl. Stir until they are well incorporated.
2. Next, throw in your chopped onion and stir again. It should look very unappetizing at this point.
3. Now, add your sour cream.
4. Once you’ve gotten all the base ingredients together, transfer them to an ungreased baking dish.
5. Meanwhile, unwrap your sleeve of Ritz crackers and slide them into a large Ziploc bag. CRUSH THEM, until they are in uniformly small pieces.
6. Then, add them into your bowl of melted butter and stir them in.
7. Pour your cracker-butter medley over the full baking dish.
8. Put this in the oven about one hour before you want to eat. Bake at 350 degrees and don’t pull it out until the sides have begun to bubble.