1 can French green beans, drained
1 can whole kernel corn, drained
1 can cream of celery soup
8 oz. sour cream
1/2 c. chopped celery
1/2 c. green pepper
1/2 c. chopped onion
2 c. Ritz cracker crumbs

Mix well. Top with crushed Ritz crumbs and 1/2 cup of melted butter. Bake at 350 degrees for 30 minutes.

NOTE: Make your own bread crumbs by saving your bread ends and bake them, diced up. Serves: 8.