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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This comforting side dish makes a creamy accompaniment to most any main course. Not only can you double the recipe for larger crowds, but you can use reduced-fat or low-sodium ingredients if you prefer. Lori Talamao Baton Rouge, Louisiana Ingredients:
3 cans (7 ounces each) white or shoepeg corn, drained |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chopped green pepper |
3/4 cup crushed butter-flavored crackers (about 18 crackers) |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, combine the first seven ingredients. Transfer to a greased 2-qt. baking dish. Sprinkle with the cracker crumbs; drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 6 servings.
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