Quick and Easy Corn Casserole

Ingredients and Weight: - 1 (15 oz) can of cream-style corn - 1 (15 oz) can of whole kernel corn, drained - 1 (10.75 oz) can of cream of celery soup - 1/2 cup of chopped onion - 1/2 cup of grated cheddar cheese - 1 tablespoon of sugar - 1/4 cup of melted butter - 1/4 teaspoon of salt - 1/4 teaspoon of black pepper

Preparation Time: 15 minutes

Cooking Time: 30-35 minutes

Difficulty Level: 1 (Simple)

Preparation Method Steps: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, combine all ingredients. 3. Pour mixture into a 9x9 inch baking dish. 4. Bake for 30-35 minutes, or until bubbly and set.

Nutritional Information: Per serving (1/8 of the recipe): - Calories: 170 - Fat: 10g - Carbohydrates: 20g - Protein: 5g - Sodium: 300mg

Dish Characteristics: - Creamy and savory - Sweet and subtly spicy - Easy to make and perfect for casual gatherings

User Comments:

• "This casserole is a family favorite! It's so easy to make and always disappears quickly."
• "I love the combination of corn, cheese, and celery soup. It's a comforting and delicious dish."
• "This recipe is perfect for a quick and easy side dish. It's also a great way to use up leftover corn."
• "I added a bit of diced jalapeño for some extra heat. It gave the casserole a nice kick."
• "This dish is a crowd-pleaser. I've served it at potlucks and parties, and it's always a hit."

Special Precautions and Tips: - For a gluten-free version, use gluten-free cream of celery soup. - If you don't have cream of celery soup, you can substitute cream of mushroom soup. - The casserole can be made ahead of time and reheated when ready to serve. - Leftover casserole can be stored in the refrigerator for up to 3 days.