Casserole:

1 (1 lb) can French cut green beans, drained
1/2 c. chopped celery
1/4 c. chopped onion
1/2 c. sour cream
salt and pepper to taste
1 (1 lb.) can shoepeg corn, drained
1/4 c. chopped green pepper
1 (10 3/4 oz.) can cream of celery soup

Combine all ingredients and spoon into a baking dish.

Topping:

1/2 box or less of buttery crackers
1/2 c. slivered almonds
1/2 stick (1/4 c.) butter, melted

Crush the crackers and mix with melted butter. Sprinkle on top of the vegetable mixture and then sprinkle on the slivered almonds.

Bake at 350°F for 45 minutes.