Scalloped Corn II

Preheat oven to 350°F. Crush the sleeve of crackers into coarse crumbs and set aside.

Dice the onion and celery into small, uniform pieces to ensure even cooking throughout the casserole.

In a large mixing bowl, whisk together the 3 eggs, evaporated milk, and sour cream until smooth and well combined.

Stir the creamed corn, drained whole kernel corn, diced onion, celery, shredded cheddar cheese, salt, and paprika into the egg mixture until fully incorporated.

Pour the corn mixture into a greased 9x13-inch baking dish, spreading evenly.

In a separate bowl, combine the crushed crackers, bread crumbs, and melted butter, tossing until the mixture resembles coarse sand with moisture throughout.

Sprinkle the crumb topping evenly over the corn filling, pressing gently so it adheres to the surface.

Bake at 350°F for 40-45 minutes until the top is golden brown and the filling is set but still slightly moist when tested in the center.

Remove from oven and let rest for 5 minutes before serving to allow the casserole to set properly.