Mexican Shoepeg Corn Casserole Recipe
- 2 c. shoepeg corn
- 1 med. jalapeno pepper
- 1 c. cream of chicken soup
- 1/2 c. lowfat sour cream
- 1/2 c. grated Cheddar cheese
- 1/2 c. grated onion
- 1/2 teaspoon salt
- 1 roll Ritz crackers, crushed
- 1 stick butter
- Spray Pam on medium baking dish.
- Drain 2 c. corn and pour in dish.
- Chop jalapeno over corn.
- Mix chicken soup, lowfat sour cream, Cheddar cheese, grated onion, salt.
- Pour mix over corn.
- Sprinkle Ritz crackers over mix.
- Pour butter over mix.
- Bake at 350 degrees for 1 hour.
corn, jalapeno pepper, cream of chicken soup, sour cream, cheddar cheese, onion, salt, roll, butter
Taken from cookeatshare.com/recipes/mexican-shoepeg-corn-casserole-57582 (may not work)