1 can French style green beans, drained
1 can shoe peg corn
1 can water chestnuts, drained
1/2 c. grated cheddar cheese
1 pkg. Ritz crackers, crushed (individual tube)
1 stick butter
1 (8 oz.) sour cream
1 can cream of celery soup

Layer vegetables in oblong 12" x 8 1/2" casserole dish. Top with cheese. Mix with soup and sour cream. Spread on top of cheese. Melt butter and add to crushed crackers for topping. Spread over casserole. Bake at 350 degrees for 45 minutes until bubbly and browned on top.