1 can French style green beans, drained
1 can white shoepeg corn, drained
1 can cream of celery soup
1/2 c. mild cheese, grated
1/2 c. onions, chopped
1/2 c. sour cream
Pinch of salt
1/2 to 3/4 c. almonds

Mix all ingredients together and place in greased casserole dish. Melt 1 stick of butter and stir in one stack of crumbled Ritz crackers and put on top of casserole. Bake at 350 degrees for 45 minutes.