Corn Casserole

• 30 ounces sweet whole kernel corn
• 16 ounces white shoepeg corn
• 8 ounces cream of celery soup
• 16 ounces sour cream
• 2 cups shredded cheddar cheese
• Ritz cracker
• 12 cup butter (melted)

1. Preheat oven at 375.
2. Drain both yellow and shoepeg corn.
3. Combine corn, cream of celery, sour cream, and cheese.
4. Pour in casserole dish and crumble crackers on top.
5. Drizzle melted butter on top of crackers.
6. Bake for 25-30 minute until crackers are brown and sauce is bubbly.

kernel corn, white shoepeg corn, cream of celery soup, sour cream, cheddar cheese, cracker, butter

Taken from www.food.com/recipe/corn-casserole-511475 (may not work)