1 can shoe peg corn
1 can French cut beans, strained
1 can cream of celery soup
1 c. chopped onions
1 c. chopped celery
1 c. chopped green pepper
1/2 c. sour cream
1/2 c. grated sharp cheese
Salt & pepper

Top with 1 stick melted butter, 1/2 cup slivered almonds, 1/2 cup buttered cracker crumbs. Bake at 375 degrees for 45 minutes.