1 can shoe peg corn
1 can French style green beans
1/2 c. grated cheese
1 can cream of celery soup
1 pkg. slivered almonds
1/2 c. chopped onion
1/4 c. green pepper, chopped
1/2 c. chopped celery
1 (8 oz.) sour cream

Drain and mix together corn and green beans. Pour into greased casserole. Mix together remaining ingredients. Pour over corn and beans. Sprinkle topping over casserole. Top with 1 cup slivered almonds. Bake 40-45 minutes at 350 degrees.