With trying to finish up with class this semester, I have not been writing on my blog but now that it is done it's time for me to catch up. I've decided to end the month of April with a recipe. This recipe is for corn casserole. Something similar popped up in one of my Facebook groups. I forgot to save the link but it lingered in my mind. I found this on the "12 Tomatoes" website and it sounded good. I decided that I would try it this past Sunday and really enjoyed it. And like most comfort food, it's better the next day! And I will admit that in my 30 plus years of making casseroles, I have never used Ritz crackers as a topping until now. Now I have learned what I've been missing! Yum! Hope you enjoy!
Corn Casserole
1 large stalk of celery, chopped
Half of a yellow onion, chopped
Half of a red pepper, chopped
1/2 cup shredded cheddar cheese
11oz can shoepeg corn, drained
14oz can french cut green beans, drained
10.75 oz can condensed cream of celery soup
8oz Sour cream
Salt and pepper to taste
1 sleeve Ritz crackers, crushed
1/2 cup butter, melted
Preheat oven to 350. Mix together celery, onion, red pepper, cheese, corn, green beans, soup and sour cream. Mix well and season to taste. Pour into an 8x8 pyrex. Combine the crackers and butter and spread over the top of the casserole. Bake, uncovered, for 45 minutes.
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