Green bean and shoepeg corn casserole

Here is another one of Granny Jordan’s recipes—this was one of her signature dishes that she always brought to Easter dinner. Now my sister-in-law and I carry on the tradition. If you can’t find shoepeg corn, you can substitute whole kernel yellow corn instead.

½ cup chopped onion

½ cup chopped celery

¼ cup chopped bell pepper

½ cup grated sharp cheddar cheese

One 11-ounce can shoepeg corn, drained

One 11-ounce can French-style green beans, drained

One 11-ounce can cream of celery soup, undiluted

½ pint sour cream

½ cup crushed Ritz crackers

4 tablespoons (½ stick) margarine or butter

• Preheat the oven to 350 F.
• In a large bowl, mix all the ingredients together except for the crackers and margarine.
• Place in a casserole dish. Melt the margarine in a skillet and mix with the crushed Ritz crackers. Spread over the top of the vegetables and bake for 45 minutes, or until bubbly.

8 to 10 servings