2 cans French style green beans
2 cans shoe peg corn
2 cans cream of celery soup
3 c. grated cheddar cheese
1 c. chopped onion
1 can sliced water chestnuts
2 bags Ritz crackers, crushed lightly
1 stick butter

1. Drain beans and corn.

2. Mix corn, beans and onions and pour in greased casserole.

3. Mix sour cream, celery soup, cheese and water chestnuts. Pour over corn and bean mixture.

4. Mix crushed crackers and butter and sprinkle over top of casserole.

5. Bake for 45 minutes at 350 degrees.