1 can French style green beans, drained
1 can shoepeg corn, drained
1 can cream of celery soup
1 (8 oz.) sour cream
1 c. grated cheese
1/2 c. chopped onion
Dash of salt
1 tube crushed Ritz crackers
1 stick butter
1/2 c. almonds

Mix beans and corn and put into buttered casserole dish. Mix soup, sour cream, cheese, onions and salt and pour over bean mixture. Mix crackers, melted butter and almonds and pour on top. Bake at 350 degrees for 45 minutes, uncovered. Enjoy.