1 (12 oz.) can white shoe peg corn, drained
1 (16 oz.) can French cut string beans, drained
1/2 c. celery, chopped
1/2 c. onion, chopped
1 (2 oz.) jar pimentos, chopped
1/2 c. sour cream
1/2 c. sharp cheddar cheese, grated
1 (10 3/4 oz.) can cream of celery soup
1/2 tsp. salt
1/2 tsp. pepper

TOPPING:

1 c. Ritz crumbs
1/2 stick butter, melted
1/2 c. slivered almonds

Mix all ingredients except topping. Place in 1 1/2 quart casserole. Sprinkle topping over casserole. Bake at 350 degrees for 45 minutes.