1 can shoe peg corn
1 can French style beans
1 can celery soups
3/4 c. shredded cheese
1/2 c. sour cream
1/2 c. melted butter
1 c. Ritz cracker crumbs

Put corn first, then beans. Mix soup and sour cream. Spread over beans; spread cheese on top, then Ritz crumbs. Pour melted butter over top. Bake at 350 degrees until brown.