1 can French style green beans
1 can shoe peg corn
1 can cream of celery soup
1/2 c. sour cream
1/2 c. grated cheddar cheese
1/2 c. finely chopped onions
Pinch of salt
1 stick of butter
1 roll Ritz crackers, crushed
1/2 c. slivered almonds
1 can sliced water chestnuts

Drain green beans and corn. Mix green beans and corn; put in greased casserole. Mix the soup, sour cream, water chestnuts, cheddar cheese, onions and salt. Spread over beans and corn. Mix melted butter with crushed crackers and slivered almonds.

Spread on top of casserole and bake for 45 minutes at 350 degrees uncovered. Can be made and put in refrigerator overnight.

You can also use asparagus instead of green beans.