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When you need a warm, stick-to-your-ribs meal that feels like a great big food hug, this shoepeg casserole is here to deliver. It’s the kind of creamy, savory, veggie-loaded dish that instantly transports you back to grandma’s kitchen table.
At its core, shoepeg casserole is essentially a heavenly mashup of tender corn, green beans, peppers and celery all enveloped in a luscious cream sauce made with sour cream and condensed soup. The simple, familiar flavors and textures make it total nostalgic comfort food at its finest.
While already pretty stellar on its own, what really takes this casserole over the top is the buttery, crispy cracker topping. Just before baking, you’ll shower the creamy veggie filling with a blanket of crushed buttery crackers like Ritz or Clubs. As it emerges golden brown and bubbling from the oven, you’re rewarded with that irresistible crunch in every bite.
The combination of tender veggies, silky cream sauce and those pockets of crispy, salty crackers is downright swoon-worthy in the most nostalgic way. Every bite is like the most decadent, savory, cozy flavor explosion designed to make you feel warm and nourished from the inside out.
While already amazing as a trusty side dish, this shoepeg casserole is also hearty and satisfying enough to pass as a main dish for vegetarians. You could easily amp up the protein factor by folding in some shredded chicken, ground beef or turkey before baking. A sprinkle of hot sauce or cajun seasoning would also be a tasty way to add some kick.
For us meat-eaters, I absolutely love serving this casserole up as an easy side along with roasted chicken, meatloaf or even a simple protein like baked tofu for the vegans in your life. It’s one of those wonderfully versatile, crowd-pleasing dishes that can anchor almost any homestyle feast.
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