2 cans French cut green beans
1 can shoe peg corn
1 can water chestnuts, chopped
1 carton sour cream
1 can celery soup
3 tbsp. mayonnaise
1/3 c. onion
1 1/2 c. grated cheese
1 1/4 sticks butter, melted
1 1/2 stacks Ritz crackers

Drain green beans, corn and water chestnuts. Place in buttered dish. Combine sour cream, soup, mayonnaise, onion and cheese. Pour over green beans, corn and water chestnuts. Top with crushed Ritz crackers and melted butter. Bake 350 degrees for approximately 45 minutes or until golden brown.