2 (10 oz.) cans whole kernel shoe peg white corn or 2 pkgs. frozen corn
1 (12 oz.) can French style green beans
1/2 tsp. pepper

Drain and pour beans and corn in bottom of 2-quart dish. Add pepper.

SAUCE:

1 can cream of celery soup
1 (8 oz.) carton sour cream
1 onion, chopped and saute
1 c. grated cheese

Mix sauce and pour on top of beans and corn. Do not mix.

TOPPING:

1/4 c. butter, melted
Crushed crackers
1/2 c. almonds

Before putting in oven, pour butter over sauce and sprinkle with crackers and almonds. Bake at 300 degrees for 45 minutes.