Prepping this corn casserole in advance takes some of the pressure off at dinnertime.
cans whiteshoepeg corn, drained
1(10 3/4-oz.)
cancondensed cream of celery soup
1(8-oz.
Credit:Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner
Add scallions and celery; cook, stirring occasionally, until tender, about 7 minutes.
Spoon into a 2-quart freezer-safe baking dish.
If making right away, skip to Step 4.
Tightly wrap baking dish with plastic wrap.
Store in freezer up to 6 months.
Transfer frozen casserole to refrigerator until thawed, about 24 hours.
Unwrap baking dish; stir mixture until smooth and creamy.
Preheat oven to 350F.
Sprinkle evenly over mixture in baking dish.
Remove from oven; let cool slightly, about 10 minutes.