Vegetable Casserole - cooking recipe

Ingredients

1 can white corn
1 can French green beans
1 can cream of celery soup
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. sharp Cheddar cheese, grated
8 oz. carton sour cream
1/2 c. water chestnuts, drained and chopped
1/2 stick melted margarine
1/2 box cheese crackers, crushed

Preparation

Scald tomatoes, peel and core.
Place tomatoes in jar.
Put 1 teaspoon salt per quart on top.
Seal and place in oven on shelf second notch from bottom.
Bake at 250\u00b0 for 65 minutes.