1 can shoe peg corn, drained
1 can French style beans
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. green pepper
1/2 c. sharp cheese
1/2 c. sour cream
1 can cream of mushroom soup
Salt & pepper to taste

TOPPING:

1/3 c. Ritz crackers or 1 1/2 c. crushed cheese nips
1/4 c. butter, melted
1 pkg. slivered almonds

Mix together all ingredients. Bake at 350 degrees for 45 minutes. Put topping on casserole the last 15 minutes so the almonds do not burn. Makes 6 servings.