1 can shoe peg corn, drained
1 can French cut green beans, drained
1 (8 oz.) carton sour cream
1 lg. onion
1 c. cheddar cheese, grated
1 can cream of celery soup
Dash of garlic powder

TOPPING:

1 tube Ritz crackers, crushed
1 stick butter, melted
1/2 c. sliced almonds (sm. pkg.)

Rub baking dish with butter, put green beans in then corn. Mix together sour cream, onions, cheese, cream of celery soup, and garlic powder. Pour over beans and corn. Mix crackers, butter and almonds. Pour over casserole. Bake for 25-30 minutes at 350 degrees or until golden brown and bubbly.