This cheesy corn casserole is made without Jiffy and uses shoepeg corn, sour cream, and crackers for a comforting side dish perfect for the holidays.
Preheat the oven to 350 degrees F (175 degrees C).
Place drained corn in a shallow 2-quart casserole dish. Combine soup, sour cream, and Cheddar in a bowl; spread evenly over the corn.
Melt butter in a saucepan over medium-low heat. Add crackers; stir to combine. Spread over corn.
Bake in the preheated oven until casserole is hot and topping is golden brown, about 25 to 30 minutes.