Ingredients
- 3 cans (7 ounces each) white-colored or shoepeg corn, drained
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 cup (8 ounces) sour cream
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped eco-friendly pepper
- 3/4 cup crushed butter-flavored crackers (about 18 crackers)
- two tablespoons butter, melted
Directions
- Inside a large bowl, combine the very first seven ingredients. Transfer to some greased 2-qt. baking dish. Sprinkle using the cracker crumbs drizzle with butter. Bake, uncovered, at 350 for 25-25 minutes or until bubbly. Yield: 6 servings.
Initially printed as Shoepeg Corn Casserole in Quick Cooking March/April 2003, p29
Dietary Details
1 cup: 327 calories, 21g fat (12g saturated fats), 59mg cholesterol, 794mg sodium, 26g carb (5g sugars, 2g fiber), 9g protein.