8 oz. can water chestnuts
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
16 oz. white shoe peg corn, drained
16 oz. green beans
Salt and pepper to taste
1/2 c. shredded sharp cheese
1 can cream of celery soup
1/2 c. butter, melted
1 stack Ritz crackers, crushed

Combine chestnuts, onions, celery, peppers, corn, green beans, cheese, soup, salt, and pepper in 2 quart dish. Combine butter and crackers. Put on top of vegetables. Bake at 350 degrees for 45 minutes.