16 oz. can French style green beans
16 oz. can shoe peg corn, white
8 oz. can sliced water chestnuts
1 can cream of celery soup
1/2 - 1 c. sour cream
1 med. onion, diced
1 tbsp. mayonnaise
1 c. grated sharp cheese

Drain well beans, corn and water chestnuts. In 2 quart casserole, layer drained vegetables. Spread next 4 ingredients (combined) and sprinkle with cheese. Add topping.

TOPPING:

1/2 c. melted butter
1 stack Ritz crackers, crushed
Salt and pepper

Mix melted butter with Ritz crackers and dash with salt and pepper. Add to casserole and bake at 350 degrees for 30 to 40 minutes until bubbly. Freezes well! Serves 8 to 10.