Vegetable Casserole - cooking recipe

Ingredients

1 can Shoepeg corn
1 can French-style beans
1 small onion, chopped
1 can cream of celery soup
1/2 c. sour cream
pinch of salt
1 stack Ritz crackers, crumbled
1 pkg. slivered almonds (about 1/2 c.)
1 stick oleo, melted

Preparation

Drain corn and beans.
Mix all together except crackers.
Put in buttered casserole dish.
Top with crackers.
Pour melted butter over that, then sprinkle on almonds.
Bake at 350\u00b0 for 45 to 50 minutes.