Sent in by Ashley Elkins
Sweet Corn Casserole
Sent in by Ashley Elkins
32 oz frozen corn
2 cans cream of celery soup
1 cup shredded mild cheddar cheese
8oz sour cream
2 sleeves of Ritz crackers
1 1/2 sticks of butter
4 chopped up green onions (optional)
Mix together corn, cream of celery soup,
sour cream, shredded cheese, and green
onions in a bowl. Grease 2 9x13 baking
pans, put combined ingredients in pans.
On stovetop melt butter and add crushed up
crackers. Mix together thoroughly. Top pans
with mixture. Bake at 350 for 25 minutes.
Serves 10-12 for smaller serving size cut
ingredients list in half.
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Fall 2014, Volume 7, No.36