1 can Shoe Peg corn
1 can French green beans
1 c. shredded Cheddar cheese
1 can cream of mushroom soup
1 small onion, chopped
salt and pepper

Drain corn and beans. Mix together all ingredients and place in 2-quart casserole dish. Top with crushed Ritz crackers, slivered almonds and 1 stick melted butter.

Bake 25 to 30 minutes at 350°F.