Ingredients
1 small green pepper, chopped1 small onion, chopped1 celery rib, chopped2 tablespoons olive oil3 cans (7 ounces each) white or shoepeg corn, drained1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 cup sour cream1/2 cup shredded sharp cheddar cheese1/4 teaspoon pepper1-1/2 cups crushed butter-flavored crackers3 tablespoons butter, melted
Preparation
Preheat oven to 350°. In a large skillet, saute green pepper, onion and celery in oil until tender. Remove from heat; stir in corn, soup, sour cream, cheese and pepper. Transfer to a greased 11x7-in. baking dish.
Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, 25-30 minutes or until bubbly.
