1 can French cut green beans (drained)
1 can shoe peg corn (drained)
1 can cream of celery soup
1 c. sour cream
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green peppers

Mix first 3 ingredients and place in a casserole dish. Put onions, celery, peppers and sour cream in a blender and mix.

Place this into casserole dish on top of beans and corn. Top with Ritz crackers crumbled and mixed with 1 stick butter. Sprinkle with paprika. Bake at 350 degrees for 30 to 45 minutes.