1 can white shoepeg corn, drained
1 can French style green beans, drained
1 can cream of celery soup
1 c. grated cheese
1 c. chopped celery
1 c. chopped bell pepper
1 c. chopped onion
1 c. sour cream
Salt and pepper to taste

Mix together and pour in casserole dish.

2 1/2 c. Pepperidge Farm stuffing
1 pkg. slivered almonds
1 stick butter

Mix together and pour over vegetables. Bake 1 hour at 350 degrees.