1 can shoepeg corn drained
1 can French style green beans drained
1 can cream of celery soup
1/2 c. cheddar cheese grated
pinch of salt
1 stick butter melted
1/3 c. sour cream
1/2 c. onion minced
1 stack Ritz crackers crushed
1/2 c. almond slivers

Mix green beans and corn, pour into greased casserole dish. Mix soup, sour cream, cheese, onion and salt; spread over vegetables. Mix melted butter with crushed crackers and almonds; spread over top.

Bake uncovered at 350°F for 45 minutes.