Vegetable Casserole - cooking recipe

Ingredients

2 cans French-cut green beans, drained
1 can yellow whole kernel corn, drained
1 can water chestnuts, drained
1 can cream of celery soup, undiluted
1 onion, chopped
1 (8 oz.) carton sour cream
1 can shredded Cheddar cheese (1/2 c. in mixture, 1/2 c. topping)

Preparation

Saute onion and celery in 3/4 stick butter.
Add all other ingredients; stir well.
Top with 1/2 cup cheese, crushed potato chips and slivered almonds (optional).
Bake at 350\u00b0 for 45 minutes.