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I have received many complements on this recipe. It has a very creamy texture with a hint of butter from the crackers.
- Preheat oven at 375.
- Drain both yellow and shoepeg corn.
- Combine corn, cream of celery, sour cream, and cheese.
- Pour in casserole dish and crumble crackers on top.
- Drizzle melted butter on top of crackers.
- Bake for 25-30 minute until crackers are brown and sauce is bubbly.