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2 lbs. frozen Hanover silver queen corn (any corn works - just a
different taste)
8 oz. sour cream
1 can cream of celery soup
1 small onion, chopped
salt and pepper to taste
1 sleeve Ritz crackers, crushed
1/2 c. margarine

Combine first 5 ingredients and pour into a large casserole dish.
Mix crushed crackers and margarine and put on top. Bake at 375 for
45 minutes or until slightly browned and bubbly.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.