12 can white shoepeg corn, drained
16 oz. can french cut green beans, drained
1/2 c. celery, chopped
1/2 c. onion, chopped
2 oz. jar pimento, chopped
1/2 c. sour cream
1/2 c. sharp cheddar, grated
1 can cream of celery soup
1/2 tsp. salt and pepper

TOPPING:

1 c. Ritz cracker crumbs
1/2 stick butter, melted
1/2 c. slivered almonds

Mix all ingredients except topping. Place in 1 1/2 quart casserole. Sprinkle topping over casserole. Bake at 350 degrees for 45 minutes.