Corn Casserole
- Reviews 1
Ready In: 30 mins
Serves: 8
Ingredients
- 3 (11 ounce) cans white shoepeg corn, drained
- 1 (10 3/4ounce) can condensed cream of celery soup, undiluted
- 1 cup sour cream
- 1 cup mild cheddar cheese, shredded
- 1⁄2 cup onion, diced
- 1⁄2 cup celery, diced
- 1⁄4 cup green bell pepper, diced
- 1 teaspoon lemon pepper
- 1 cup multi-grain cracker, crushed (about 23 crackers, I use Milton's Original)
- 2 tablespoons unsalted butter, melted
Directions
- Preheat oven to 350 degrees F, then grease a 13"x9:" baking dish.
- In a large bowl, combine corn, celery soup, sour cream, cheddar cheese, onion, celery, bell pepper & lemon pepper, then transfer that mixture to the prepared baking dish.
- Sprinkle with the cracker crumbs & drizzle with the melted butter, then bake, uncovered, for 20 to 25 minutes or until bubbly.
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