Shoepeg Corn Casserole

[Guest guest]

Shoepeg Corn Casserole

 

2 cans (11 oz. ea.) shoepeg or white corn, drained

1 can (10-3/4 oz.) condensed cream of celery soup, undiluted

1 cup (8 oz.) sour cream

1 cup (4 oz.) shredded Cheddar cheese

1/2 cup onion, chopped

1/2 cup celery, chopped

1/4 cup green bell pepper, chopped

3/4 cup crushed Ritz butter-flavored crackers (about 18 crackers)

2 TB butter or margarine, melted

 

In a large bowl, combine the first seven ingredients.

 

Transfer to a greased 2 quart baking dish. Sprinkle with the cracker crumbs;

drizzle

with butter.

 

Bake, uncovered, at 350 degrees F., for 20 to 25 minutes or until bubbly.

 

Yield: 6 servings.