Without Jiffy®, this quick corn casserole comes together in a matter of minutes.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (15.25 ounce) cans shoepeg corn, drained
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (8 ounce) container sour cream
- 1 cup grated Cheddar cheese
- ½ cup butter
- 1 sleeve crushed buttery round crackers (such as Ritz®)
Instructions
- 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, about 25 to 30 minutes.
Nutrition Facts
| Calories | 445 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 19 g |
| Sodium | 1055 mg |
| Sugars | 5 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Added crispy onions on top.
My sister in law made this dish at our family’s Thanksgiving dinner and it was excellent! Everyone raved about it and requested the recipe. Thank you, Mr Gentry, for sharing this with us!
No changes
Quick, easy, and the kids loved it! Great addition to our Thanksgiving menu!
we really liked this!
This was not only very easy to make, it’s also very tasty comfort food! Making the corn casserole for family get togethers just got more difficult…do I make my usual or do I make this one? This one is a clear winner! Thank you for a great recipe!