1 lb. can shoe peg corn, drained of 1/2 the liquid
1 lb. can French style green beans, drained
1/4 c. chopped bell pepper
1 can cream of mushroom soup
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. grated cheese
1/2 c. sour cream
1 tsp. salt

Mix above ingredients and pour into a 2 quart casserole.

TOPPING:

1/2 stick butter, melted
1/2 of 6 1/2 oz. box Cheese Nips, crumbled

Stir crumbled Cheese Nips into melted butter and coat well. Sprinkle topping on vegetable mixture and bake at 350 degrees for 45 minutes.