1 can shoe peg corn, drained
1 can French beans
1 sm. can water chestnuts, drained and sliced
1 can cream of celery soup
8 oz. sour cream
1 tbsp. mayonnaise
1 tbsp. finely chopped onion
1 pkg. Ritz crackers (packet), broken up in small chunks, put over top of all
1 stick melted butter, poured over entire casserole

Bake at 350 degrees for 40 minutes or until medium brown. Note: add the beans toward the last to avoid breaking up too much. Can refrigerate and cook next day if you wish.