1 can (16 oz.) French style green beans
1 can (8 3/4 oz.) shoe peg corn
1/2 c. chopped celery
1/2 c. chopped onion
1 can cream of celery soup
1/2 c. sour cream

TOPPING:

1/2 c. butter
1 c. grated cheddar cheese
1 c. cheese nip crackers
1/2 c. toasted almonds

Mix all ingredients (except topping) together and pour into 2 quart greased casserole. For topping: melt butter and mix with remaining ingredients. Pour on vegetable mixture. Bake at 350 degrees for 45 minutes.