1 can corn (shoe peg style)
1 can French cut green beans
1/2 container sour cream
1 can cream of mushroom soup
1/2 c. grated cheddar cheese
1/4 c. onion, minced
1 stick butter
1 stack Ritz crackers, crushed

Drain vegetables and mix with other ingredients except butter and crackers. Put into greased casserole dish. Mix butter and cracker crumbs and spread on top of casserole. Bake at 350 degrees for 30 to 45 minutes. Can reserve part of cheddar cheese and spread on top before putting on cracker crumbs.