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White Shoepeg Corn Casserole
2 cans white whole kernel corn or 1 pkg. frozen shoepeg corn
1 can French style green beans, well drained
1 onion, diced
1 can cream of celery soup
1 cup sour cream
4 oz. shredded cheddar cheese
1 sleeve Ritz crackers, finely crushed
1 stick butter, melted
Mix corn and green beans together. If you use the canned corn, be sure to drain it very well! Mix soup and sour cream together. Add to corn and green beans. Add onions and cheddar cheese. Mix cracker crumbs and melted butter together. Pour corn mixture into a 3 qt. baking dish. Top with buttered crumbs. Bake in a preheated 400°F oven until brown and bubbly. About 25 minutes.
“I doubt the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.”
Heywood Campbell Broun (1888-1939)
In boiling custard or anything containing milk, do
not salt till removing from the fire, and the milk
will not curdle.
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