I learned this recipe (not this exact one perhaps) as a little girl when my grandma was still alive.

This Shoepeg Corn Casserole is a classic, creamy, and crunchy side dish, perfect for potlucks or holidays. It combines sweet Shoepeg corn and green beans with a rich, cheesy base of cream of celery soup and sour cream, all topped with a buttery, crispy Ritz cracker crust.

Shoepeg Corn Casserole
Ingredients:
Ingredient Quantity
Celery stalk 1 large stalk
Yellow onion 1/2 onion
Red bell pepper 1/2 pepper
Shredded cheddar cheese 1/2 cup
Shoepeg corn, drained 1 can (11 oz)
French-cut green beans, drained 1 can (14 oz)
Condensed cream of celery soup 1 can (10.75 oz)
Sour cream 1 cup
Salt and pepper As needed
Ritz crackers, crushed 1 sleeve
Butter, melted 1/2 cup