1 can Green Giant shoe peg corn
1 can French style green beans
1 can cream of celery soup
1/2 c. sour cream
1/2 c. grated Cheddar cheese
1/2 c. finely chopped onion
Pinch of salt
1 stick butter
1 roll Ritz crackers, crushed
1/2 c. slivered almonds

Mix drained green beans and corn; put in greased casserole dish. Mix soup, sour cream, cheese, onions and salt. Spread over beans and corn. Mix crackers and butter. Add almonds. Spread on top of casserole and bake for 45 minutes at 350 degrees.