You are here: Home » Recipes » Green Beans and Shoe Peg Corn Green Beans and Shoe Peg Corn Recipe by American Profile Yield 8 servings PrintEmail Ingredients 1 (15-ounce) can French green beans, drained1 (15-ounce) can shoe peg corn, drained1 cup sour cream1 (10 3/4-ounce) can condensed cream of celery soup1 medium onion, chopped8 ounces sharp Cheddar cheese, grated1 sleeve Ritz crackers, crushed1/2 cup margarine, melted Instructions Preheat the oven to 350F. Lightly grease a 13 x 9-inch baking dish. Layer the green beans and corn in the baking dish. Mix together the sour cream, soup, and onion, and spoon over the beans and corn in an even layer. Top with the cheese and crushed crackers. Pour the margarine over all. Bake for 30 minutes. Tips From Our Test Kitchen: Sweet white corn can replace the shoe peg corn. Frozen 16-ounce bags of vegetables can be used instead of the canned vegetables, but add 15 minutes to the cooking time if you use frozen vegetables. Recipe by Peggy McThenia, Glade Spring, Va.