Casserole - cooking recipe

Ingredients

1- 1 lb. can shoe peg corn, drained (white whole kernel corn)
1- 1 lb. can French cut green beans, drained
1- 8 oz. can water chestnuts, drained and sliced
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 can cream of celery soup, undiluted
1- 8 oz. container dairy sour cream

Preparation

Toss together all vegetables.
Stir together soup and sour cream and fold into vegetables. Spread with topping and bake at 350 degrees for 20 to 30 minutes till crumbs are browned.