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| SHOEPEG CORN CASSEROLE 2 | ||
| Yields about 6 servings | ||
| 2 cans (11 oz. each) shoepeg corn or white corn, drained 1 can cream of celery soup 1 cup (8 oz.) sour cream 1 cup (4 oz.) shredded cheddar cheese 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green pepper 3/4 cup crushed butter-flavored crackers (about 18 crackers) 2 tbsp. butter or margarine, melted |
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| In a large bowl, combine the first seven ingredients. Transfer to a greased 2-qt. baking dish. Sprinkle with the cracker crumbs; drizzle with butter. Bake, uncovered, at 350 for 20-25 minutes or until bubbly. | ||