2 cans shoe peg white corn, drained
1 can French style green breans, drained
1/2 tsp. pepper
1 can cream of celery soup
1 (8 oz.) sour cream
1 onion, chopped and sautéed
1 c. cheddar cheese, grated
1/2 c. butter, melted
1 tube Ritz crackers, crushed
1/2 c. slivered almonds

Place corn and beans in a 2 quart baking dish. Sprinkle with pepper. In mixing bowl, combine celery soup, sour cream, onion and cheddar cheese. Pour on top of corn and beans. Before placing in oven, pour melted butter over top. Sprinkle with crackers and almonds.

Bake approximately 45 minutes at 350°F.