2 cans french style green beans
1 can shoepeg corn
1 can cream of celery soup
1/2 c sour cream
1/2 c shredded cheddar cheese
1/2 c. finely chopped onion
pinch of salt & pepper
1 stick melted butter
1 roll crushed Ritz crackers
1/2 c slivered almonds

Drain liquid from corn and beans, mix together and pour in greased casserole dish. Mix together soup, sour cream, cheese, onions, salt and pepper. Spread over bean mixture. Mix together crushed crackers, almonds, and melted butter and sprinkle on top.

Bake at 350°F for 45-50 minutes uncovered.

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I can do everything through Him who gives me strength. Philippians 4:13