1 (12 oz.) can white shoepeg corn, drained
1 (16 oz.) can French cut green beans, drained
1/2 c. each celery and onions, chopped
1/2 tsp. each salt and pepper
1 (2 oz.) jar pimentos
1/2 c. Cheddar cheese, grated
1/2 c. sour cream
1 can cream of celery soup, undiluted

Mix all ingredients and place in casserole. Top with mixture of 1 cup Ritz cracker crumbs, 1/2 stick butter (melted) and 1/2 cup slivered almonds. Bake at 350 degrees for 45 minutes.