2 cans (10 oz. each) whole kernel shoe peg white corn
1 can (12 oz.) French style whole green beans
1/2 tsp. pepper

SAUCE:

1 (10 3/4 oz.) cream of celery soup
1 (8 oz.) carton sour cream
1 onion, chopped & sauteed
1 c. grated cheese

TOPPING:

1/2 c. butter, melted
1 tube Ritz crackers, crushed
1/2 c. almonds

Drain and pour beans and corn in the bottom of a 2 quart baking dish. Add pepper. Mix sauce ingredients together and pour on top. Before putting in the oven, pour butter over vegetables and sprinkle with crackers and almonds. Bake at 300 degrees for 45 minutes.