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!
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Shoepeg Casserole
Ingredients:
- 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 (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
Instructions:
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.
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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!