2 (16 oz.) cans French cut green beans
2 cans bean sprouts
2 cans white shoe peg corn
2 c. chopped celery
1 c. chopped onion
1 can sliced water chestnuts
1/2 c. chopped green pepper
1 c. grated sharp cheese
1 c. sour cream
2 cans cream of mushroom soup
1/2 c. slivered almonds
Salt & pepper to taste

Drain all vegetables. Mix all ingredients together. Place in large casserole baking dish, bake at 350 degrees for 45 minutes. Freezes well.