1 can Green Giant shoe peg corn (white)
1 can French style green beans
1 can cream of celery soup
1 (8 oz.) carton sour cream
1/2 c. chopped onion
1 c. grated Cheddar cheese
1 stick butter
1/4 to 1/2 c. sliced or chopped almonds
1 roll Ritz crackers (3 roll pkg.)

Drain and mix corn and beans. Pour into buttered casserole (2 1/2 quart). Mix sour cream, soup, onion, and cheese; pour over beans and corn. Sprinkle almonds over mixture. Crush crackers; melt butter and mix together. Sprinkle over casserole, making sure it is completely covered. Bake 30 to 40 minutes at 350 degrees.