1 (16 oz.) can French cut string beans, drained
1 (12 oz.) can white shoe peg corn, drained
1/2 c. chopped onions
1/2 c. chopped celery
1 (2 oz.) pimientos, chopped
1/2 c. sour cream
1 (11 oz.) can cream of celery soup
1/2 stick melted butter
1 c. Ritz cracker crumbs
1/2 c. slivered almonds

Mix all ingredients except last 3 ingredients in a 1 1/2 quart casserole. Combine butter, cracker crumbs and almonds for topping and sprinkle over casserole. Bake 45 minutes at 350 degrees (may be frozen). May use stuffing and butter instead of crackers and almonds.