1 (12 oz.) can Mexican style corn, drained
1 (16 oz.) can French cut green beans, drained
1/2 c. sliced celery
1/2 c. sliced onion
1/2 c. (2 oz.) shredded sharp Cheddar cheese
1/2 c. commercial sour cream
1 (10 3/4 oz.) can cream of celery soup, undiluted
1/4 tsp. white pepper
1/4 c. butter, melted
1/2 c. slivered almonds
1 c. herb seasoned stuffing mix

Combine first 8 ingredients in a medium bowl. Stir well. Spoon mixture into a lightly greased 8 inch square baking dish. Combine butter, almonds and stuffing mix in a bowl, toss gently. Sprinkle over casserole. Bake uncovered 350 degrees for 45 minutes. I have doubled this for a crowd. Good!