Corn Casserole Recipe

8

Ingredients

TOPPING:
Make the day before serving*
2-11 oz cans Corn (Green Giant small shoepeg or nibblets-drained
1-14 oz can French Style Green Beans-drained
1/2 cup grated Cheddar Cheese
1 can Cream of Celery Soup
1 8 oz carton of Sour Cream
1/2 cup diced Onion
1 roll (about 34 crackers) Ritz crackers-crushed into crumbs
3/4 to 1 cube Butter-melted

Preparation

Step 1

Bake at 350° uncovered for 30 minutes or until bubbly in the center of the casserole.

Sweat onions in 1 tbsp of olive oil until translucent.

Mix all ingredients except the topping. Place in a greased 2 quart casserole and refrigerate overnight.

Mix melted butter with cracker crumbs and sprinkle over top of casserole and bake.

You may turn the oven up to 400° for the last 10 minutes to crisp the topping.

Optional: Add French Fried Onions to the cracker topping mix.