15¼ fl oz shoepeg corn, 2 cans, drained
10¾ fl oz condensed cream of celery soup, 1 can
8 fl oz sour cream, 1 container
1 cup cheddar cheese, grated
½ cup butter
1 buttery round crackers, sleeve crushed, such as Ritz
Preheat the oven to 350 degrees F (175 degrees C).
Pour corn in a flat casserole dish. Combine condensed soup, sour cream, and Cheddar cheese in a bowl. Mix well and spread over corn.
Melt butter in a saucepan over medium-low heat, add crackers, and mix to combine. Spread over corn.
Bake in the preheated oven until bubbly. This takes about 25 to 30 minutes.
Sugar: 8g
:
Calcium: 204mg
Calories: 402kcal
Carbohydrates: 22g
Cholesterol: 46mg
Fat: 33g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 12g
Polyunsaturated Fat: 6g
Potassium: 324mg
Protein: 9g
Saturated Fat: 12g
Sodium: 607mg
Trans Fat: 1g
Vitamin A: 1262IU
Vitamin C: 5mg
