1 sm. onion, chopped or 1 can French fried onions
1 can shoe peg corn (white)
1 can French cut green beans (I use 2 cans)
1 can water chestnuts, sliced
1 c. grated cheese
1 carton sour cream
1 stick butter
1 roll Ritz crackers
1 can cream of celery soup

Drain all vegetables. Place green beans in bottom of dish, corn next and then water chestnuts. Melt butter. Mix butter, sour cream, onion, celery soup and grated cheese. Spread on top of vegetables. Sprinkle crushed cracker crumbs or top of mixture and some cheese, if desired. Bake at 350 degrees for 1 hour to 1 hour and 30 minutes. (I do not bake any longer than 1 hour.)