Shoepeg Corn Casserole

1 T. melted unsalted butter

7 scallions, chopped

1 celery stalk, chopped

2 11-oz. cans white shoepeg corn, drained (or equivalent amount of frozen corn)

1 10-oz. can condensed cream of celery soup

1 8-oz. container sour cream

4 oz. extra-sharp cheddar cheese, shredded

Topping:

2 c. cornflakes cereal, crushed

1/4 t. kosher salt

1/4 t. garlic powder

2 T. melted unsalted butter

Heat 1 T. melted butter in a medium skillet over medium heat. Add scallions and celery; cook, stirring occasionally, until tender, about 7 minutes. Remove from heat.

In a large bowl, stir together cooked vegetables, corn, condensed soup, sour cream, and cheese until well combined. Spoon into a large 2-qt. freezer-safe baking dish. (If freezing for later, wrap tightly with plastic wrap and freeze up to 6 months. To use, thaw in refrigerator for 24 hours and stir until smooth and creamy before baking.)

Preheat oven to 350 degrees. Stir together cornflakes, salt, garlic powder, and 2 T. melted butter in a medium bowl until well combined. Sprinkle evenly over casserole.

Bake in preheated oven until topping is lightly browned, 20-23 minutes. Remove from oven; let cool slightly, about 10 minutes, and serve warm.

Serves 8.

Adapted from Southern Living magazine, Nov. 2023, p. 80.