1 can French style green beans
1 can white whole kernel corn
1 can cream of celery soup
8 oz. sour cream
1/3 c. onion, chopped
1 c. Cheddar cheese, grated
1 c. butter, melted
1 roll Ritz crackers, crushed

Drain corn and beans, pour into casserole dish, mix, and set aside. In a separate dish, mix together soup, onion, cheese, and sour cream. Pour soup mixture over corn and beans, top with crackers and drizzle with butter. Bake at 350 degrees for 30 minutes.