1 can shoepeg corn, drained
1 can French style green beans, drained
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. grated Cheddar cheese
1 can cream of celery soup
1 (8 oz.) sour cream
1 (2 1/2 oz.) pkg. almonds
salt and pepper to taste
3/4 roll Ritz crackers
1 stick butter

Mix ingredients and put in a 2-quart casserole dish. Crumble crackers in melted butter. Spread almonds and cracker mixture on top of casserole.

Bake at 350°F for 30 minutes.