Shoepeg Corn Casserole - cooking recipe

Ingredients

2 cans (11-oz each) shoepeg or white corn, drained
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1 c. (8-oz) sour cream
1 c. (4-oz) shredded cheddar cheese
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
3/4 c. crushed butter flavored crackers (about 18 crackers)
2 Tbsp. butter or margarine, melted

Preparation

Preheat oven to 350\u00b0.
In a large bowl, combine the first seven ingredients.
Transfer to a greased 2-quart baking dish.
Sprinkle with the cracker crumbs; drizzle with butter.
Bake, uncovered for 20 to 25 minutes or until bubbly.
Serves 6.