1 lg. can French style beans, drained
1 can shoe peg corn, drained
1 can cream of celery soup, undiluted
1/2 c. green pepper, chopped
1/2 c. sour cream (sm. container)
1/2 c. onion, chopped
1 c. sharp cheese, grated
Salt & pepper to taste

Combine all ingredients and put in large, buttered casserole dish. Cover with crumbs made from cheese crackers with melted butter. Bake at 350 degrees for 30 to 35 minutes, or until lightly browned. Serves 8 to 10.