1 can whole shoepeg corn
1 can French cut green beans, drained
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. shredded cheese, sharp
1/2 c. sour cream
1 can cream of celery soup
1/4 tsp. salt
Dash of pepper

Use a 2 quart casserole dish. Mix together in bowl. Crush 1/2 box of cheese Ritz crackers, 1/2 stick butter, 1/2 can slivered almonds; put half of crushed crackers and half of almonds in vegetables. Stir in casserole; spread rest of crackers on top of vegetables and sprinkle with almonds on top. Bake at 350 degrees for 45 minutes.