1 (12 oz.) can shoe peg corn, drained
1 (16 oz.) can French cut beans, drained
1/2 c. celery, chopped
1/2 c. chopped onion
1 (2 oz.) jar chopped pimento
1/2 c. sour cream
1/2 c. grated cheddar cheese
1 (10 3/4 oz.) can cream of celery soup
1/2 tsp. black pepper
1 can water chestnuts, chopped

Mix all ingredients. Pour into large casserole dish. Sprinkle with topping and bake at 350 degrees for 45 minutes. Serves 8.

TOPPING:

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

Mix well and sprinkle on casserole.