1 can shoepeg corn (white, drained)
1 can French green beans (drained)
1/2 c. chopped celery
1/2 c. chopped onions
1/4 c. green bell peppers (chopped)
1 can cream of celery soup
1/2 c. grated sharp Cheddar cheese
1 (8 oz.) sour cream
1/2 stick butter (melted)
1/2 box cheese crackers (crumbled)

Combine all ingredients, except butter and cracker crumbs. Pour into casserole. Mix crumbs and butter and sprinkle to cover vegetable mixture. Bake at 375 degrees for 45 minutes covered. Bake 1 hour and 20 minutes if frozen.