Mixed Vegetable Casserole - cooking recipe

Ingredients

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 pimientos
1/2 c. Cheddar cheese, grated
1/2 c. sour cream
1 can cream of celery soup, undiluted
1 c. Ritz cracker crumbs
1/2 stick oleo, melted
1/2 c. slivered almonds

Preparation

Mix all ingredients except the cracker crumbs, melted oleo and almonds.
Place in casserole. Top with the mixture of the cracker crumbs, oleo and almonds. Bake at 350\u00b0 for 45 minutes or until bubbles up good.