If shoepeg corn isn’t available in your region, then you can use regular canned corn; it works just as well.
—GLORIA SCHUTZ TRENTON, IL
PREP: 20 MIN. • COOK: 3 HOURS • MAKES: 8 SERVINGS
1 can (14 1/2 ounces) French-style green beans, drained
2 cans (7 ounces each) white or shoepeg corn
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/2 cup slivered almonds
1/2 cup shredded cheddar cheese
1/2 cup sour cream
3/4 cup French-fried onions
In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 3-4 hours or until vegetables are tender, stirring occasionally. Sprinkle with onions during the last 15 minutes of cooking.