1 can French style green beans, drained
1 can shoepeg corn, drained
1/2 c. chopped onions
1/2 c. chopped celery

Mix 1 can cream of celery soup and 1/2 cup sour cream. Spread over vegetables. Crumble Ritz crackers on top. Pour 1/2 stick melted butter over crackers. Bake at 350 degrees for 55 minutes.