1 pack Ritz crackers, smashed
2 large cans of corn
½ cup chopped onion
1 cup shredded cheddar cheese
¾ cup sour cream
1 can cream of celery soup
1 stick of margarine, melted for the crackers
Place the corn in a casserole dish.
Add onion, cheese, soup, and sour cream, mix.
Stir the smashed crackers into the melted margarine and add to the top of the dish.
Bake at 350 for 30 minutes.
Made with: Chilean Sea Bass