2 cans French-style green beans
1 can white shoepeg corn (or use yellow)
1/2 c. celery, chopped
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/2 c. grated sharp cheese
1/2 c. sour cream
1 can cream of celery soup
Salt and pepper to taste

TOPPING:

1/2 c. soda crackers (crush)
1/2 cube melted butter
2 oz. sliced almonds

Spray small skillet with Pam. In skillet, saute celery, onion and green pepper until soft. (You may need to add a tablespoon of water, if they get dry.) Drain beans and corn thoroughly. Mix grated cheese, sour cream and soup. Add sauteed vegetables (drained) and salt and pepper to taste.

Add bean and corn mixture and mix thoroughly in deep casserole dish. Sprinkle with crushed crackers and pour melted butter over top. Sprinkle with sliced almonds. Bake at 350 degrees for 35-40 minutes (until top is brown and mixture is hot and bubbly).