2 cans French style beans
1 can cream of celery soup
1 can white shoe peg corn
8 oz. carton sour cream
1 c. fresh green onions, chopped fine
1/8 tsp. black pepper
1/2 c. sliced water chestnuts
15 Ritz crackers, crushed fine
2 tbsp. melted butter

Mix all ingredients, except crackers and butter. Put in an 5 quart casserole. Sprinkle cracker crumbs on top. Drizzle melted butter over cracker crumbs. Bake in preheated oven (350 degrees). Take from oven when it bubbles. Ready to serve.