1 can green beans (French style)
1 can cream of celery soup
1/2 c. grated Cheddar cheese
1 can shoe peg corn
1/2 c. sour cream
1/2 c. finely chopped onion
1 roll Ritz crackers, crushed
1 stick butter
1/2 c. slivered almonds
Pinch of salt

Mix soup, sour cream, onions, cheese and salt. Drain corn and beans and add to soup mixture. Melt butter and pour over crushed crackers and almonds. Place corn, bean and soup mixture into 9 x 12 inch baking dish. Spread cracker mixture over the top. Bake 45 minutes uncovered at 350 degrees. This dish may be prepared earlier and left overnight in refrigerator.