1 (16 oz.) French style green beans, drained
1 (15 oz.) can corn, drained
1 (8 oz.) can water chestnuts, sliced, drained
1 (10 3/4 oz.) cream of celery soup, undiluted
1 (8 oz.) sour cream
1/2 c. chopped onion
1/3 c. grated cheese, Parmesan or Romano
35 Ritz crackers
1/2 c. butter, melted

Layer beans, corn, chestnuts and onion in casserole. Mix soup and sour cream together, spread over vegetables. Sprinkle on cheese. Crush Ritz crackers and mix with butter, spread over top. Bake at 350 degrees for 45 minutes or until brown and bubbly.

Best make in a low casserole so each serving is to bottom of dish and includes all ingredients. May be made ahead and refrigerated. Serves 8-10.