1 (12 oz.) can Mexi-corn, drained
1 (16 oz.) can French cut green beans, drained
1/2 c. diced celery
1 med. onion, chopped
1/2 c. sharp Cheddar cheese, shredded
1 can cream of celery soup, undiluted
1/2 c. sour cream
1/2 tsp. white pepper
1 tsp. lemon pepper seasoning
1/4 c. melted butter
1/2 c. sliced almonds
1 c. herb-seasoned stuffing mix

Mix first 9 ingredients in medium bowl; stir well. Spoon mixture into a lightly greased 8 inch square baking dish. Combine butter, almonds and stuffing mix, toss gently. Sprinkle over casserole. Bake uncovered at 350 degrees for 45 minutes. Serves 6.