1 can cream of celery soup
1/2 c. sour cream
1 can white corn, drained
1 can French style beans
1/2 c. cheddar cheese
2 oz. pimiento, chopped
Dash of Tabasco (opt.)

TOPPING:

1 1/4 c. ground Ritz cracker crumbs
1/2 c. melted butter
1/2 c. sliced almonds

Mix first 7 ingredients in a large bowl. Pour into 1 1/2 quart shallow casserole dish. Mix topping ingredients and sprinkle over top of vegetables. Bake at 350 degrees for 45 minutes. Serves 8 to 10.