1 (16 oz.) can French style green beans, drained
1 (16 oz.) can whole kernel corn, not drained
1 (8 oz.) can sliced water chestnuts
1/2 med. onion, chopped
1 can cream of celery soup, undiluted
1/2 c. sour cream
1/2 c. grated cheddar cheese
Salt & Pepper to taste
1 1/2 c. Ritz cracker crumbs
1/2 c. sliced toasted almonds
1/4 c. butter, melted

In 2 1/2 quart baking dish, mix beans, corn, chestnuts and onions. Mix in soup, sour cream and cheese. Combine crumbs, nuts and butter. Spread out casserole and bake, uncovered 30 to 35 minutes. Serves 6 to 8.