This easy corn casserole is made without Jiffy and takes only minutes to prepare.
Prep Time::10 mins
Cook Time::25 mins
Total Time::35 mins
Servings::6
Ingredients
2 (15.25 ounce) cans shoepeg corn, drained
1 (10.5 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 cup grated Cheddar cheese
½ cup unsalted butter
1 sleeve crushed buttery round crackers (such as Ritz)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place corn in a shallow casserole dish. Combine soup, sour cream, and Cheddar in a bowl; spread over corn.
Melt butter in a saucepan over medium-low heat. Add crackers; stir to combine. Spread over corn.
Bake in the preheated oven until bubbly, about 25 to 30 minutes.