1 (12 oz.) can Mexican-style corn, drained
1 (16 oz.) can French-cut green beans, drained
1/2 c. diced celery
1/2 c. diced onion
1/2 c. (2 oz.) shredded sharp cheddar cheese
6 oz. low fat yogurt (plain)
1 (10 3/4 oz.) can cream of celery soup, undiluted
1/4 tsp. white pepper
1/4 c. butter, melted
1/2 c. slivered almonds
1 c. herb-seasoned stuffing mix or seasoned bread crumbs

Combine first 8 ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8-inch square baking dish. Combine remaining ingredients in a small bowl; toss gently. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 45 minutes. Yield: 6 servings.