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This easy corn casserole is made without Jiffy® and takes only minutes to prepare.
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®)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Pour corn in a flat casserole dish. Combine condensed soup, sour cream, and Cheddar cheese in a bowl. Mix well and spread over corn.
Step 3
Melt butter in a saucepan over medium-low heat, add crackers, and mix to combine. Spread over corn.
Step 4
Bake in the preheated oven until bubbly, about 25 to 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 445 | |
| % Daily Value * | |
| Total Fat33g | 42% |
| Saturated Fat19g | 97% |
| Cholesterol83mg | 28% |
| Sodium1055mg | 46% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber3g | 11% |
| Total Sugars5g | |
| Protein11g | |
| Vitamin C1mg | 7% |
| Calcium208mg | 16% |
| Iron1mg | 8% |
| Potassium320mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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