1 (12 oz.) can white shoe peg corn, drained
1 (16 oz.) can French cut string beans, drained
1/2 c. celery, chopped
1 (2 oz.) jar chopped pimentos
1/2 c. sour cream
1/2 c. sharp grated cheddar cheese
1 can cream of celery soup
1/2 tsp. salt or to taste
1/2 tsp. black pepper or to taste

TOPPING:

1 c. Ritz cracker crumbs
1/2 c. melted butter
1/2 c. slivered almonds

Mix all ingredients (except topping). Place in 1 1/2 quart casserole dish. Sprinkle topping over and bake at 350 degrees for 45 minutes. Serves 8. May be frozen.