Filling:

2 cans French style (or other) green beans, rinsed and drained
2 cans shoe peg corn (white), drained
2 cans Cream of Celery soup
1 c. grated cheddar cheese
1/2 c. finely chopped onions
1 c. dairy sour cream

Topping:

1/2 c. (1 stick) butter, melted
1 roll of Ritz or other crackers (crushed in package)
1/4 c. slivered almonds

Butter a 2 1/2 quart. casserole dish. Mix filling together and spread into dish. Mix topping together and sprinkle over top.

Bake uncovered at 350°F for 45 to 50 minutes.