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SHOEPEG CORN CASSEROLE 
1 can shoepeg corn, drained
1 can French cut green beans, drained
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped bell pepper
1 c. sour cream
1 c. grated cheddar cheese
1 can cream of celery soup
Salt and pepper to taste

Mix and put in casserole. Top with 1 roll Ritz crackers (crushed) and drizzle 1/2 stick melted butter over top. Bake at 375 degrees about 30 minutes or until done.
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