Ingredients
4 cans (15-1/4 ounces each) whole kernel corn, drained1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream1/4 cup all-purpose flour1/4 cup whole milk1 tablespoon dried minced onion1/4 teaspoon salt1/4 teaspoon pepper1-3/4 cups crushed butter-flavored crackers (about 34 crackers)1 cup shredded cheddar cheese
Preparation
In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Combine cracker crumbs and cheese; sprinkle over the top.
Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly.
