1 can French style green beans
1 can whole kernel shoe peg corn
1 can cream of celery soup
1 sm. can sliced water chestnuts
1/2 c. shredded cheddar cheese
1/2 c. onion, chopped fine
1/2 c. sour cream
1 stick butter
1 roll Ritz crackers

Drain corn and beans real well. Layer beans first then corn. Mix soup sour cream, cheese, onions and chestnuts. Pour over corn and beans. Melt butter; pour over crushed crackers. Bake 45 minutes at 300 degrees.