1 (17 oz. size) can shoepeg corn
1 can French cut green beans
1/2 c. diced onion
1/2 c. diced green pepper
1 can cream of celery soup
Ritz cheese crackers
1 stick butter

Drain the corn and green beans and pour into a casserole dish, greased. Add onion, celery and pepper. Stir in the cream of celery soup and top with crushed Ritz cheese crackers and slice the stick of butter over the top. Bake at 350 degrees for 45 minutes.