1 can French style green beans, drained
1 can shoe peg corn, drained
Pinch of salt
1 stick butter, melted
1/2 c. finely chopped onion
1/2 c. cheddar cheese
1 can cream of celery soup
1 roll Ritz crackers, crushed
1/2 c. slivered almonds (opt.)

Mix green beans and corn, put in greased casserole. Mix the soup, sour cream, cheddar cheese, onion and salt. Spread over beans and corn. Mix melted butter with crushed crackers (and almonds if used). Spread over top of casserole. Bake for 35 minutes in 350 degree oven, uncovered. Can be made and put in refrigerator overnight before baking.