1 (12 oz.) shoe peg white corn, drained
1 (16 oz.) French green beans, drained
1/2 c. celery, chopped
1/2 c. onion, chopped
1 (2 oz.) pimento, chopped
1/2 c. sour cream
1/2 c. cheese, grated
1 to 1 3/4 cream of celery soup
1/2 tsp. salt
1/2 tsp. pepper

Mix all ingredients in casserole dish. Top with topping.

TOPPING:

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

Bake at 350 degrees for 45 minutes.