1 can French-style green beans, drained
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. sour cream
1 can white shoepeg corn, drained
1/2 c. chopped onion
1/4 c. grated sharp cheese
1 1/2 c. crushed cheese crackers
1 can cream of mushroom soup
1/4 c. butter
1/2 c. sliced almonds

Mix vegetables; alternate one layer vegetables with a layer of soup, grated cheese, then sour cream. Bake 25 minutes at 350 degrees. Melt butter and stir in crackers and almonds. Spread this on top of casserole and cook for 10 more minutes.