1 can shoepeg corn, drained
1 can French-style green beans, drained
1 can cream of celery soup
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. grated sharp cheddar cheese
1/2 c. sour cream
1 can sliced water chestnuts
Salt & pepper to taste
1/2 stick butter, melted
Crushed cheese crackers

Preheat oven to 350 degrees. Combine vegetables, stirring well. Mix in all other ingredients except butter and crackers. Pour into casserole dish. Mix cheese crackers and butter. Top casserole with cracker mixture. Bake for 30 minutes. Freezes well.