1 (16 oz.) can French style green beans, drained
1 (16 oz.) can shoe peg corn (sm. white kernels), drained
1 stack Ritz crackers
1 can cream of celery soup
1 stick butter
1/2 c. grated Cheddar cheese
1/2 c. chopped onions
1/2 c. sour cream
1/2 c. almonds (optional)
Sprinkle of salt (optional)

Mix beans and corn. Place in buttered casserole dish. Mix soup, sour cream, cheese and onions. Add sprinkle of salt. Spread mixture over beans and corn. Melt butter and add crushed Ritz crackers. Spread over casserole. Sprinkle almonds over top of cracker crumbs. Bake uncovered at 350 degrees for 35 minutes.