1 (12 oz.) can shoe peg corn, drained
1 (15 oz.) can French-cut green beans, drained
Pinch salt
1/2 c. finely chopped onion
1/2 c. grated sharp cheddar cheese
1 (10 3/4 oz.) can cream of celery soup
1/2 c. sour cream

An elongated kernel corn, available in local supermarkets.

TOPPING:

1 roll (35 crackers) Ritz crackers
1/2 c. slivered almonds
1/2 c. (1 stick) butter, melted

Combine corn, beans, salt, onion, cheese, soup and sour cream. Place in a greased 8 1/2 x 4 1/2 inch loaf pan or casserole dish.

For topping, mix together crackers, almonds, and melted butter. Spread topping over vegetable mixture. Bake in 350 degree oven for 35 minutes. Yield: 8 servings.