1 can French style beans, drained
1 can Shoe Peg corn, drained

Mix together and pour into greased casserole pan.

SECOND LAYER:

1 can Cream of Celery soup
1 sm. c. sour cream
1/2 c. grated Cheddar cheese
1/2 c. onion, finely chopped
Pinch of salt

Mix together, spread over beans and corn.

TOP LAYER:

1 stick butter
1 roll Ritz crackers, crushed
1/2 c. sliced or slivered almonds

Melt butter and mix with crackers and almonds. Spread on top of casserole. Bake 45 to 50 minutes at 350 degrees uncovered. Can be made and put in refrigerator overnight before baking.