1 (15 oz.) can whole kernel yellow corn, drained
1 (14 oz.) can French green beans, drained
1 (8 oz.) container sour cream
1 c. grated sharp Cheddar cheese
1 can cream of celery soup
2 tbsp. butter, melted
1/4 c. slivered almonds
1 c. French fried onions

Heat oven to 350 degrees. Butter a 2 quart casserole dish and layer corn and beans. Combine sour cream, Cheddar cheese, soup, butter and almonds. Pour over corn and beans. Bake for 30 minutes. Remove from oven and sprinkle onions on top. Bake 5 minutes more.