2 cans white Niblet corn
1 can water chestnuts
2 cans French green beans
1 can cream of celery soup
1 c. sour cream
1 1/2 c. grated Cheddar cheese
1 stick butter
1 roll crushed Ritz crackers (Townhouse works ok too)

Drain vegetables, spread on bottom of pan and put soup (undiluted on top). Add sour cream. Put cheese on top of it and combine crushed crackers and butter and spread on top. Bake 35 minutes at 350 degrees. Water chestnuts are optional.