Pour mixture into casserole dish. Sprinkle the remaining saltine crumbles and cheese on top. Bake the scalloped corn for 45 minutes or until the top is golden brown. (I think this is particularly yummy paired with chicken— try one of these chicken skillet recipes !)
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x11x2-inch casserole dish. Combine creamed corn, 1/2 cup cracker crumbs, 1/4 cup melted butter, and eggs in a large bowl; mix well. Pour mixture into the prepared dish. Mix remaining 1/2 cup cracker crumbs and remaining 1/4 cup melted butter with paprika and pepper in a small bowl.
In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl; cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika. Cover and bake at 350° for 45-55 minutes or until golden brown.