1 c. sour cream (8 oz.)
1/2 c. grated Cheddar
2 cans Niblet corn, drained
1/2 stick or 1/4 c. butter, melted
1 can cream of mushroom soup
1/4 c. chopped onion
1 roll Ritz crackers

Drain corn and mix with sour cream, soup, onions and cheese. Bake at 350 degrees for 20-25 minutes until bubbly. Crush crackers and mix with butter. Sprinkle on top of casserole. Bake 10-15 minutes until brown. If not brown, you can put under broiler, but WATCH IT. Serves 6-8 people.