2 1/4 c. frozen white shoepeg corn
1 (16 oz.) pkg. frozen French-style green beans
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
3 tbsp. butter, melted and divided
1/2 c. (2 oz.) shredded sharp cheddar cheese
1 (10 3/4 oz.) can cream of celery soup, undiluted
1/2 c. commercial sour cream
Dash of salt
1/8 tsp. pepper
1/2 c. round, buttery cracker crumbs
1 tbsp. slivered almonds, optional

Cook frozen vegetables according to package directions; drain well. Sauté onion, celery and bell pepper in 2 Tbsp. butter until tender. Combine sautéed mixture, corn, beans, cheese, soup, sour cream, salt and pepper; stir well and spoon into a greased 2 qt. casserole. Combine cracker crumbs, remaining butter, and almonds, if desired. Stir well. Sprinkle crumb mixture over casserole.

Bake at 350°F for 45 minutes.