2 cans French-cut green beans
1 can Shoe Peg corn, drained
1 c. shedded Cheddar cheese
1 (2 oz.) jar pimento, drained
1 (8 oz.) sour cream
1 can cream of celery soup
salt and pepper to taste

Topping:

1 c. crushed Ritz crackers
1/2 stick butter

Mix first 7 ingredients. Pour into 2-quart baking dish. Melt butter. Mix with crackers. Spread over vegetables.

Bake at 350°F for 30 minutes or until bubbly in the middle.