1 can drained French style green beans
1/2 c. chopped celery
1/2 c. chopped bell pepper
1/2 c. sour cream
1 can drained white shoe peg corn
1/2 c. chopped onion
1/2 c. grated sharp cheese
1 1/2 c. crushed cheese crackers
1 can mushroom soup
1/4 c. butter
1/2 c. sliced almonds

Mix beans, corn, celery, bell pepper, and onion. Alternate one layer of vegetables with a layer of soup, grated cheese and sour cream. Bake 25 minutes at 350 degrees. Melt butter and stir in crackers and almonds. Spread this on top of casserole. Cook 10 minutes longer.