This yummy dish has always been a family favorite. This recipe was given to me by Gail Norris. J Wood (a friend of mine) always requested it at Gail's house, but he called it Shoe Lace Corn! This is an easy recipe to double for when you have a bigger crowd. Here's how...
1 (12 oz) can white shoe peg corn
1 (16 oz) can green beans
1 can cream of celery soup
1 tsp celery salt
1 tsp onion salt
1/2 cup grated sharp cheese
1/2 cup sour cream
Drain corn and beans, and place in a large bowl. Add celery and onion salt. Mix in cream of celery soup, cheese, and sour cream. Mix together well. Pour into casserole dish. Bake for 45 minutes at 350°. Mix together one stick of melted butter and 1 1/2 cups of Ritz cracker crumbs. Put on top of the casserole and bake an additional 10 minutes. Serve and enjoy!