1 can French style green beans, drained
1 can shoe peg corn, drained
1 can water chestnuts, sliced & drained
1 can condensed celery soup
1 c. sour cream
1 med. onion, chopped
1 c. grated cheddar cheese
1 stick butter
1 tube Ritz crackers, crushed

Mix together green beans, corn and water chestnuts. Add celery soup, sour cream, chopped onion and 1 cup cheddar cheese. Combine these ingredients and spread over vegetables. Melt butter and Ritz crackers. Mix and sprinkle over casserole. Sprinkle with slivered almonds. Bake at 350 degrees for 30 to 45 minutes or until brown and bubbling.