The last time I made this for a block party and everyone couldn’t help but get seconds

Instructions:

1. Preheat your oven to 350°F (175°C) and grease 8×8 baking dish.

2. In a large mixing bowl, combine the drained shoepeg corn, condensed cream of celery soup, drained green beans, chopped onion, chopped celery stalk, and chopped bell pepper.

3. Add the shredded cheddar cheese and sour cream to the bowl. Mix all the ingredients together until well combined.

4. Season the mixture with salt and pepper according to your taste. Remember that the condensed soup might already contain some salt, so adjust accordingly.

5. Transfer the mixture to a greased casserole dish, spreading it out evenly.

6. In a separate bowl, crush the Ritz crackers into fine crumbs. You can do this by placing the crackers in a sealed plastic bag and using a rolling pin to crush them.

7. Pour the melted butter over the crushed Ritz crackers and mix well until the crumbs are evenly coated.

8. Sprinkle the buttered cracker crumbs evenly over the top of the casserole.

9. Place the casserole dish in the preheated oven and bake for about 40 minutes or until the casserole is heated through, and the top is golden brown and crispy.

Once the casserole is cooked, remove it from the oven and let it cool slightly before serving.