1 can French green beans
1 can Shoepeg corn
1 can water chestnuts, sliced
1 can celery soup
1 c. sour cream
1 medium onion, chopped
1 c. grated cheese
1 stick butter
1 tube crushed Ritz crackers

Drain vegetables and water chestnuts good. Layer in casserole dish. Mix soup, sour cream and onion plus cheese. Pour over vegetables. Melt 1 stick butter. Add tube of crushed Ritz crackers. Mix well and spread over casserole. Sprinkle with almonds (optional).

Bake at 350°F for 40 minutes or until brown and bubbly.