1 (17 oz.) can whole kernel corn
2 (16 oz.) cans green beans, drained
1/2 c. butter, melted
1 c. chopped celery
1 c. chopped onion
1 c. chopped green peppers
1 c. grated Cheddar cheese
1 c. sour cream
1 (10 1/4 oz.) can condensed cream of celery soup
80 Ritz crackers, coarsely crumbled (about 4 c.)
2 oz. Planters almonds, slivered

Combine corn, beans, celery, onion, peppers, cheese, sour cream and soup. Place in 9 x 13 inch pan. Crumble crackers, mix with almonds and melted butter. Sprinkle on top of casserole. Bake uncovered in 350 degree oven for 30-45 minutes or until bubbly.

Makes 16 servings.