Ingredients
15¼ fl oz shoepeg corn, 2 cans, drained
10¾ fl oz condensed cream of celery soup, 1 can
8 fl oz sour cream, 1 container
1 cup cheddar cheese, grated
½ cup butter
1 buttery round crackers, sleeve crushed, such as Ritz
Preparation
Preheat the oven to 350 degrees F (175 degrees C).
Pour corn in a flat casserole dish. Combine condensed soup, sour cream, and Cheddar cheese in a bowl. Mix well and spread over corn.
Melt butter in a saucepan over medium-low heat, add crackers, and mix to combine. Spread over corn.
Bake in the preheated oven until bubbly. This takes about 25 to 30 minutes.
