2 cans corn (White Shoe Peg/Whole Kernel)
1 can cream of celery soup
1 c. sour cream
1 sm. onion, chopped
1 c. med. sharp Cheddar cheese
Garlic salt and pepper
1 roll Ritz crackers
1/2 stick butter

Drain corn for 30 minutes. Mix next 4 ingredients with garlic salt and pepper to taste. Stir in corn. Pour into a baking dish. Top with grated cheese and 1 roll of Ritz crackers. Moisten with 1/2 stick butter on top. Bake at 350 degrees until bubbly.