Topping:

1 wrapped cylinder of round buttery crackers, crushed
1/2 c. melted butter

Stir melted butter with cracker crumbs and spread over top of casserole.

Layer I:

1- 1 lb. can French cut green beans, drained
1- 8 oz. can water chestnuts, drained and sliced
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 can cream of celery soup, undiluted
1- 8 oz. container dairy sour cream

Toss together all vegetables. Stir together soup and sour cream and fold into vegetables. Spread with topping and bake at 350°F for 20 to 30 minutes till crumbs are browned.