1 can shoepeg corn (Green Giant)
8 oz. sour cream
1 1/2 c. cheese
1 stack pack Ritz crackers
1 can French green beans
1 can mushroom soup
1 onion
1 stick butter

Drain corn and beans and put in casserole. Pour melted butter over them and Ritz crackers. Add soup, onion, sour cream and cheese. Stir. Put some cheese on top. Bake at 350 degrees for 30 to 40 minutes.