Shoe Peg Corn Casserole
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- 1 can shoe peg corn- drained
- 1 can French style green beans- drained
- 1 can sliced water chestnuts- drained (may chop smaller)
- 1 can cream celery soup
- 1 cup cheese
- 1/2 cup onion- chopped
- 1 sleeve Ritz crackers- crushed
- 1 stick butter- melted
Mix everything except crackers and butter.
Pour into a baking pan.
Mix crackers and butter. Pour over soup mixture.
Bake at 350 for 45 minutes.