1 (12 oz.) corn Mexican style, drained
1 (16 oz.) can French cut green beans, drained
1/2 c. diced celery
1/2 c. diced onion
1/2 c. shredded 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, melted
1/2 c. slivered almonds
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. Makes 6 serving.