Ingredients
3 cans (7 ounces each) white or shoepeg corn, drained1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 cup sour cream1 cup shredded cheddar cheese1/2 cup chopped onion1/2 cup chopped celery1/4 cup chopped green pepper3/4 cup crushed butter-flavored crackers (about 18 crackers)2 tablespoons butter, melted
Preparation
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.
