1 can French style green beans, drained
1 can shoe peg corn, drained
1 sm. can sliced water chestnuts
1 can cream of celery soup
8 oz. sour cream
1 c. shredded cheddar cheese
1 stick butter
1 pkg. Ritz or Town House crackers

Layer one: Spread green beans in a 9 x 11 inch baking dish.

Layer two: Spread corn over beans.

Layer three: Mix all together in bowl soup, sour cream, cheddar cheese, and water chestnuts and pour over beans and corn.

Layer four: Melt butter in skillet. Crumble crackers and stir into butter. Spread over casserole. Bake at 350 degrees for 1/2 hour to 45 minutes.