1 (12 oz.) can of white shoe peg corn, drained
1 (16 oz.) can of French cut string beans, drained
1 c. celery, chopped
1/2 c. onion, chopped
1 (2 oz.) jar of pimentos, chopped
1/2 c. sour cream
1/2 c. sharp cheddar cheese, grated
1 (10 3/4 oz.) cream of celery soup
1/2 tsp. salt
1/2 tsp. pepper

Mix all ingredients except topping and place in a 1 1/2 quart casserole.

TOPPING:

1 c. Ritz cracker crumbs
1/2 stick butter, melted
1/2 c. slivered almonds

Sprinkle topping over casserole. Bake at 350 degrees for 45 minutes.