Shoepeg Corn Supreme

• 1 small green pepper, chopped
• 1 small onion, chopped
• 1 celery rib, chopped
• 2 tablespoons olive oil
• 3 cans (7 ounces each) white or shoepeg corn, drained
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 cup sour cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 teaspoon pepper
• 1-1/2 cups crushed butter-flavored crackers
• 3 tablespoons butter, melted

1. Preheat oven to 350u0b0. In a large skillet, saute green pepper, onion and celery in oil until tender. Remove from heat; stir in corn, soup, sour cream, cheese and pepper. Transfer to a greased 11x7-in. baking dish.
2. Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, 25-30 minutes or until bubbly.

green pepper, onion, celery, olive oil, white, condensed cream, sour cream, cheddar cheese, pepper, butter, butter

Taken from www.tasteofhome.com/recipes/shoepeg-corn-supreme/ (may not work)