Shoepeg Corn Casserole Recipe

Ingredients

3 cans White or shoepeg corn, drained - (7 oz cans)

1 can Condensed Cream of Celery soup, undiluted (10 3/4 oz can)

1 can Sour cream (8 ounces)

1 cup Shredded cheddar cheese (4 ounces)

1/2 cup Chopped onion

1/2 cup chopped celery (I will omit)

1/4 cup Chopped green pepper (I will omit)

3/4 cup Crushed butter-flavored crackers (about 18)

2 tablespoon Butter, melted

Combine ingredients. Transfer to baking dish.

Bake @ 350^ for 20-25 minutes or until bubbly

*Jean Tyrone version - 3 11 oz cans corn, 1 8 oz cream cheese, chopped jalepenos

1 cup/327 cal/21g fat/794mg sodium