Vegetable Casserole - cooking recipe

Ingredients

1 can white Shoepeg corn
1 can French-style cut green beans
1/2 c. celery, finely chopped
1/2 c. onion, finely chopped
1 can cream of celery soup
1 c. grated mild Cheddar cheese
1/2 c. sour cream
Pepperidge Farm corn bread stuffing
butter

Preparation

Put corn and green beans in a strainer and let drain while preparing other ingredients.
Mix together the celery, onion, soup, cheese and sour cream, then add vegetables.
Spray pan with Pam and pour mixture into casserole dish.
Top with Pepperidge Farm stuffing and drizzle with margarine.