The last time I made this for a block party and everyone couldn't help but get seconds

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Shoepeg Casserole is a classic dish that has been a family favorite for generations. Growing up, my grandmother would make this dish for us every Sunday after church. It was always a treat to come home and smell the delicious aroma of the casserole baking in the oven. The combination of sweet corn, creamy cheese, and crunchy crackers was always a hit with the whole family.
This recipe is a great way to use up any leftovers you may have in the fridge. It's also a great dish to bring to potlucks or family gatherings. It's easy to make and always a crowd pleaser. Plus, it's a great way to get your kids to eat their vegetables! So, if you're looking for a delicious and easy dish to make, try this Shoepeg Casserole recipe. You won't be disappointed!
Shoepeg Casserole
- 2 (15-ounce) cans shoepeg corn, drained
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup crushed buttery crackers
- 2 tablespoons butter, melted
1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish with cooking spray.
2. In a large bowl, combine the shoepeg corn, cream cheese, mayonnaise, sour cream, cheddar cheese, green onions, garlic powder, onion powder, and black pepper. Mix until combined.
3. Pour the mixture into the prepared baking dish. Sprinkle the crushed crackers over the top. Drizzle the melted butter over the crackers.
4. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
5. Serve warm and enjoy!
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