1 (12 oz.) can shoe peg corn, drained
1 (16 oz.) can French-cut green beans, drained
1/2 c. chopped celery
1 (2 oz.) jar pimento, chopped
1/2 c. chopped onion
1/2 c. sour cream
1/2 c. sharp cheddar cheese, grated
1 (10 oz.) can cream of celery soup
1/2 tsp. salt
1/2 tsp. pepper
1 c. Ritz cracker crumbs
1/2 c. slivered almonds

TOPPING:

1 c. Ritz cracker crumbs
1/2 stick melted butter
1/2 c. slivered almonds

Drain all vegetables well. Combine all ingredients together and mix well in a 1 1/2-quart casserole dish. Make a topping of cracker crumbs, butter, and almonds. Sprinkle topping on casserole. Bake at 350 degrees for 45 minutes. Serves 8. May be frozen.