1 (16 oz.) can whole grain corn
1 (16 oz.) can French style green beans
1 c. celery, chopped
1 c. onion, chopped
1 c. green pepper, chopped
1 c. Cheddar cheese, grated
1 (8 oz.) container sour cream
1 can cream of celery soup
4 c. cheese crackers (Ritz)
1 (2 oz.) pkg. sliced almonds
1/2 c. butter, melted

Drain vegetables and mix together with cheese, sour cream, and soup. Place in a 9 x 13 inch pan. Crumble crackers and mix with almonds and melted butter. Sprinkle on top of casserole mixture. Bake in 350 degree oven for 35-45 minutes. Yield: 16 servings.