1 (16 oz.) can French cut green beans
1 (12 oz.) can shoepeg corn
1 can cream of celery soup
1/2 c. sour cream
1/2 c. grated Cheddar cheese
1/2 c. finely chopped onions
Salt
1 stick butter
1 roll Ritz crackers, crushed
1/2 c. slivered almonds

Drain corn and beans, thoroughly combine first 7 ingredients. Pour into a 1 1/2 quart baking dish. In a skillet melt butter and crackers and almonds. Bake 45 minutes in 350 degree oven.