1 (12 oz.) can white shoe peg corn, drained
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/2 c. sour cream or 1/2 c. yogurt
1 can cream of celery soup
1/2 c. butter
1 1/2 c. cracker crumbs (round butter flavor crackers)
1/2 c. grated sharp cheddar cheese

Combine first 8 ingredients. Add salt and pepper to taste. Pour into 2 quart casserole. For topping, melt butter and stir in cracker crumbs. Sprinkle on casserole. Bake at 350 degrees for 45 minutes. Yield: 6 servings.