Casserole:

2 cans shoe peg corn, drained
1/2 c. celery, finely chopped
1/2 c. green pepper, finely chopped
1/2 c. onion, finely chopped
1/2 c. cheddar cheese, shredded
1/2 c. sour cream
1 can cream of celery soup

Mix all the ingredients. Place in a 9 inch x 13 inch baking dish.

Bake at 350°F covered for 20 minutes.

Topping:

1/2 box Cheez-its, crushed (measured before crushing)
1/2 stick butter, melted

Mix ingredients together. Sprinkle over casserole after first baking is complete.

Bake again at 350°F uncovered for 15 minutes.