2 can (11 oz. each) Shoepeg corn (drained)
1 can cream of celery soup (undiluted)
1 c. (8 oz.) sour cream
1 c. (4 oz) shredded cheddar cheese
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped bell pepper
3/4 c. crushed Hi-Ho crackers
2 tbsp. butter (melted)

In a large bowl combine the first seven ingredients. Transfer to a greased 2 quart baking dish. Sprinkle with cracker crumbs then drizzle with butter.

Bake uncovered at 350°F for 20 to 25 minutes or until bubbly.

Yields 6 servings. This can be doubled but be sure you bake until it bubbles.