1 (16 oz.) French cut green beans, drained
1 (15 oz.) shoe peg corn or whole kernel corn, drained
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of celery soup, undiluted
1 (8 oz.) carton sour cream
1/2 c. grated cheese, Cheddar or Monterey Jack
35 Ritz crackers, crushed
1/2 c melted butter

Layer the first four ingredients in a casserole dish. Mix the soup and sour cream, spread over the top of the vegetables. Sprinkle the cheese on top of the soup mixture. Mix the crushed crackers with the melted butter and spread over all. Bake in 350 degree oven for 45 minutes or until bubbly and lightly browned. Serves 6-8.