Corn Casserole No. 2 - cooking recipe

Ingredients

2 cans Shoepeg corn
8 oz. shredded Cheddar cheese
1 can cream of celery soup
1 stack crushed Ritz crackers
1 can green beans
1 tsp. minced onion
1 stick margarine
1 (8 oz.) container sour cream

Preparation

Drain corn and green beans.
Combine corn, green beans, celery soup and sour cream in mixing bowl.
Stir in minced onion.
Pour in casserole dish and top with Ritz crackers and shredded cheese.