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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We love the taste of corn in almost any situation, this recipe included! Ingredients:
3 (11 ounce) cans white shoepeg corn, drained |
1 (10 3/4 ounce) 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:
1. Preheat oven to 350 degrees F, then grease a 13 x9: baking dish.
2. 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.
3. 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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