1 can Niblet corn, drained
1 can green beans, drained
1 stalk celery, chopped
1/2 onion, chopped
1 can mushroom soup
1 c. sour cream
1 c. sharp cheddar cheese, grated
2 tbsp. butter, melted
3/4 c. Cheez-It cracker crumbs

Saute onion and celery until transparent. Mix sour cream, soup and about 3/4ths of the cheese. Set oven at 350 degrees. In 6 x 10 inch dish make 2 layers each of vegetables and sauce. Mix crackers into melted butter. When casserole starts bubbling all over - about 20 minutes - spread crackers over top and continue baking 25 minutes or until nicely browned.