1 (16 oz.) can French style green beans, drained
1 (16 oz.) can Shoe Peg corn, drained
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 c. shredded sharp cheddar cheese
1/2 c. sour cream
1 can cream celery soup
1/4 c. butter
2 c. crushed cheese crackers
Slivered almonds, optional

Combine the beans, corn, celery, onions, pepper, cheese, sour cream, soup. Pour into a greased 1 1/2 quart baking dish. Combine the butter and crushed crackers well. Spread over the casserole. (Sprinkle almonds over the top, optional). Bake 45 minutes at 350 degrees.