2 cans while shoe peg corn, drained
2 cans French style green beans, drained
1 c. Cheddar cheese, grated
1/2 c. onion, chopped
1/2 c. celery, chopped
1 can cream of mushroom soup
1 sleeve Ritz crackers
1/2 stick butter

Mix the first six ingredients in a bowl and pour into a lightly greased casserole. Crush 1 sleeve of Ritz crackers. Melt butter and mix into cracker crumbs. Sprinkle the buttered crumbs on top of casserole. Bake at 350 degrees for 20 - 25 minutes.