1 (16 oz.) can French-style green beans, drained
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of celery soup, undiluted
1 (8 oz.) carton sour cream
1/2 c. grated cheese
35 Ritz crackers
1/2 c. (1 stick) butter, melted

Layer the green beans, corn, water chestnuts, and onion in a casserole dish. Mix the soup and sour cream together, spread over top of the vegetables. Sprinkle cheese on top of the soup mixture. Crush Ritz crackers and mix with the melted butter, spread over the top of the casserole. Bake in a 350 degree oven about 45 minutes or until bubbly and lightly brown. Serves 10 to 12.