When you need a warm, stick-to-your-ribs meal that feels like a great big food hug, this shoepeg casserole is here to deliver.
It’s the kind of creamy, savory, veggie-loaded dish that instantly transports you back to grandma’s kitchen table.
At its core, shoepeg casserole is essentially a heavenly mashup of tender corn, green beans, peppers and celery all enveloped in a luscious cream sauce made with sour cream and condensed soup.
Ingredients
1 large stalk celery diced
1/2 yellow onion diced
1/2 red bell pepper diced.
1/2 cup shredded cheddar cheese
1 11oz can shoepeg or white corn, drained
1 14oz can French cut green beans, drained
1 10.75oz can condensed cream of celery .
soup
8 oz sour cream
Salt and pepper to taste
1 sleeve Ritz crackers crushed
1/2 cup butter melted.
Instructions
1. Preheat oven to 350°F. Grease an 8×8 baking dish.
2. In a large bowl, mix together the celery, onion, bell pepper, cheese, corn, green beans, soup and sour cream until fully combined. Season with salt and pepper as needed.
3. Transfer the veggie mixture to the prepared baking dish and spread into an even layer.
4. Top the casserole evenly with the crushed crackers. Drizzle the melted butter over top.
5. Bake for 40-45 minutes until hot, bubbly and lightly browned on top.
6. Let stand 5 minutes before serving hot.
That crunchy, buttery, creamy veggie casserole is the ultimate cozy comfort food! Easily add protein if desired.
Variations and Conservation
Variations
Add Protein:
Incorporate cooked chicken, turkey, or ham to make the casserole more filling. You can also use canned tuna or shredded rotisserie chicken for convenience.
Different Vegetables:
Customize the vegetable mix by adding or substituting other vegetables such as broccoli, cauliflower, peas, or carrots. Fresh or frozen vegetables can work well.
Cheese Options:
Experiment with different types of cheese, such as Monterey Jack, pepper jack for a spicy kick, or a blend of cheeses for added flavor.
Cream Soups:
Instead of cream of celery soup, try using cream of mushroom, cream of chicken, or even a homemade white sauce for a different flavor profile.
Herbs and Spices:
Enhance the flavor by adding herbs and spices such as garlic powder, onion powder, thyme, or Italian seasoning. Fresh herbs like parsley or chives can also add a nice touch.
Gluten-Free Option:
Use gluten-free crackers or breadcrumbs for the topping to make this casserole gluten-free. You can also substitute the cream of celery soup with a gluten-free version or a homemade alternative.
Conservation
Refrigeration:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
Freezing:
This casserole can be frozen before or after baking. If freezing before baking, assemble the casserole, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 2-3 months.
When ready to bake, thaw in the refrigerator overnight and then bake as directed.
If freezing after baking, allow it to cool completely, then wrap it tightly and freeze. Reheat in the oven until warmed through.
Reheating:
To reheat, place the casserole in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes.
If reheating individual portions, the microwave works well for quick servings.
With these variations and conservation tips, you can enjoy your Crunchy Veggie Casserole in many delicious ways while ensuring it stays fresh for future meals!