Corn Casserole

I have received many complements on this recipe. It has a very creamy texture with a hint of butter from the crackers.

• Ready In: 35 mins
• Serves: 6-10

Ingredients

• 30  ounces sweet whole kernel corn
• 16  ounces white shoepeg corn
• 8  ounces  cream of celery soup
• 16  ounces sour cream
• 2  cups  shredded cheddar cheese
•  Ritz cracker
• 1⁄2 cup butter (melted)

Directions

1. Preheat oven at 375.
2. Drain both yellow and shoepeg corn.
3. Combine corn, cream of celery, sour cream, and cheese.
4. Pour in casserole dish and crumble crackers on top.
5. Drizzle melted butter on top of crackers.
6. Bake for 25-30 minute until crackers are brown and sauce is bubbly.