5 tablespoons unsalted butter, cut into small cubes
Kosher salt to taste
Topping:
3 tablespoons unsalted butter, melted
2 cups butter cracker crumbs
Directions
Preheat oven to 350 degrees F.
Grease a deep 11x7-inch baking dish.
In a large mixing bowl, combine sweet corn, cream-style sweet corn, uncooked small pasta shells, shredded cheddar cheese, crumbled Gorgonzola and cubed butter. Season with salt to taste.
Pour the mixture into the prepared baking dish, spreading it out evenly. Cover with aluminum foil and bake for 40 minutes.
While the casserole is baking, combine the melted butter with the cracker crumbs.
After 40 minutes, remove casserole from oven and stir it well. Sprinkle cracker crumbs evenly over the top. Return to oven and bake uncovered for an additional 20 minutes or until the top is golden brown and the pasta is tender.
Allow the casserole to cool for several minutes before serving.