1 can French-style green beans
1 can Shoe Peg corn
1 can cream of celery soup
1/2 c. sour cream
1/2 c. grated Cheddar
1/2 c. chopped onion
pinch of salt
1 stick butter
1 roll Ritz crackers
1/2 c. slivered almonds

Mix green beans and corn. Place in greased casserole. Mix soup, sour cream, cheese, onions and salt. Spread over beans and corn. Mix melted butter with crushed crackers and slivered almonds. Spread on top of casserole.

Bake at 350°F for 45 minutes. Can be made ahead and refrigerated overnight before baking.