1 (12 oz.) can Shoepeg corn (or white) drained
1 (15 oz.) can French green beans, drained
1/2 c. grated sharp cheddar cheese
1/2 c. finely chopped onion
1 (10 3/4 oz.) can cream of celery soup
1/2 c. sour cream

TOPPING:

1 roll Ritz crackers, crushed
1/2 c. slivered almonds
1 stick butter, melted

Combine corn, bean, onions, cheese, soup and sour cream. Put in greased casserole dish.

Mix together crackers, almonds and butter; spread topping over vegetable mixture. Bake at 350 degrees for 35 minutes. May be made ahead and refrigerated.