1 (16 oz.) can French-style beans, drained
1 (16 oz.) can corn, drained
1 can cream of celery soup
1/2 c. sour cream or Imo
1/2 c. grated Cheddar cheese
1/2 c. onions, finely chopped
Pinch of salt, if desired
1 stick butter
36 Ritz crackers, crushed
1/2 c. slivered almonds

Mix green beans and corn, place in buttered casserole. Mix soup, sour cream, Cheddar cheese, onions and salt. Spread over beans and corn.

Mix melted butter with crushed crackers and slivered almonds. Spread over top of mixture and bake at 350 degrees uncovered for 45 minutes. Serves 6-8.

To double recipe, I use 1 can cream of mushroom soup and 1 can cream of celery.