1 can French sliced green beans (drained)
1 can white shoe peg corn (drained)
1/2 c. chopped onions
1 can cream of celery soup
1/2 c. sour cream
1 (8 oz.) can water chestnuts (drained and sliced)
1/8 tsp. pepper
3 tbsp. melted butter
1/2 to 1 c. shredded cheese
1/2 c. buttery cracker crumbs

Saute onions slightly in a little butter until tender. Combine remaining ingredients except crackers and butter and spoon into greased 2 quart casserole. Combine cracker crumbs and butter and sprinkle on top of casserole. Bake at 350 degrees for 45 minutes. Serves 6-8.