1 can (12 oz.) white shoe peg corn, drained
1 can (16 oz.) French style green beans, drained
1/2 c. chopped celery
1/2 c. chopped green peppers
1/2 chopped onions
1/2 c. grated Cheddar cheese
1/2 c. sour cream
1 can (10.75 oz.) cream celery soup
1/2 c. butter
1/2 c. butter flavored crackers

Combine the first 8 (eight) ingredients. Add salt and pepper to taste. Pour into 2 quart casserole. For topping, melt butter and stir in cracker crumbs. Sprinkle on casserole. Bake at 350 degrees for 45 minutes.