1 (12 oz.) can Mexican style corn, drained
1 (16 oz.) can French cut green beans, drained
1/2 c. diced celery
1/2 c. diced onion
1/2 c. (2 oz.) shredded sharp Cheddar cheese
1/2 c. sour cream
1 (10 3/4 oz.) can cream of celery soup
1/4 tsp. white pepper
1/4 c. butter
1/2 c. slivered almonds (optional)
1 c. herb seasoned stuffing mix

Combine first 8 ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8 inch square baking dish. Combine remaining ingredients in a small bowl; toss gently. Sprinkle over casserole. Bake, uncovered at 350 degrees for 45 minutes. Yield: 6 servings.