1 can French style beans
1 can whole kernel corn
1/2 c. chopped green onions
1 can cream of celery soup
1/2 c. sour cream
1 c. grated cheddar cheese
1 stick butter
Cracker crumbs

Melt butter, saute cracker crumbs in a little of butter; set aside. In remaining butter wilt onions and add corn and beans (drained), soup, sour cream and cheese; mix and add crumbs to top of casserole. Bake 45 minutes at 350 degrees.