1 (12 oz.) can white shoe peg corn, drained
1 (16 oz.) can French style green beans, drained
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. grated sharp Cheddar cheese
1/2 c. sour cream
1 (10.75 oz.) can cream of celery soup
1/2 c. butter
1 1/2 c. cracker crumbs (use round butter flavored crackers)

Combine first 8 ingredients. Add salt and pepper to taste. Pour into 2 quart casserole.

For Topping: Melt butter and stir in cracker crumbs. Sprinkle on casserole. Bake at 350 degrees for 45 minutes. 6 servings.