Blended Kitchen is having our big Thanksgiving blog dinner this weekend. Our plan is to have three or four delicious new side dishes to introduce you to for Thanksgiving. In the meantime, we will be reposting our favorite sides to get you to start thinking about YOUR Thanksgiving meal. Here is one of our all time favorite vegetable casseroles – at Thanksgiving or any time of the year!
Casseroles are an absolute staple for the Blended Kitchen Thanksgiving menu. Our favorite casserole? This super-indulgent green bean shoepeg corn casserole. (Say that five times fast!) The buttery Ritz crackers on top really take this dish to a whole new level.
Green Bean Shoepeg Corn Casserole
We know what you’re going to say. “Not another green bean casserole! No more cream of mushroom soup! I don’t care about crispy onions on top!” But read on, because this casserole is so much better than that. The sweet shoepeg corn mixes beautifully with the green beans and extra buttery Ritz crackers. This casserole is so good that someone (cough cough Cindy cough cough) has been known to eat leftovers of this casserole for a morning-after-Thanksgiving breakfast.
Start out with these goodies!
Mix corn, beans, salt, onion, cheese, soup and sour cream in a big bowl. Once combined, pour the mixture into a casserole dish. It tastes better than it looks, trust us.
Add the buttery Ritz cracker topping.
Bake it for 35 minutes until it’s a perfect golden brown.
So much better than the typical green bean casserole!
Here’s the Recipe:
1 12-oz. can shoe peg corn, drained
1 15-oz. can green beans, drained (You can also use fresh, but we prefer the canned beans. We’re classy, we know.)
1/2 cup finely chopped onion
1/2 cup grated sharp cheddar cheese (We like to grate our own off a block of cheese – it’s cheaper and tastes better!)
1/2 cup sour cream
1 can cream of celery soup
35 Ritz crackers (that’s one sleeve)
1/2 cup butter, melted (yeah, that’s one stick!)
Combine corn, beans, salt, onion, cheese, soup and sour cream in a big bowl. Place in a greased glass dish.
Crumble the Ritz crackers into a bowl. Mix together butter and crackers. Place topping on top. Bake at 350 degrees for 35 minutes.
Nom. nom. nom.