Vegetable Casserole - cooking recipe

Ingredients

1 (16 oz.) can Shoepeg corn
1 (16 oz.) can French-cut green beans
1/2 c. chopped celery
1/4 c. chopped onions
1/4 c. chopped green peppers
1/2 c. grated sharp Cheddar cheese
1/2 c. sour cream
1 can cream of celery soup
1/2 c. sliced almonds
salt and pepper

Preparation

Drain corn and beans; mix all ingredients into 1 1/2-quart casserole.
Top with 2 cups cracker crumbs mixed with 1/2 stick melted butter.
Bake for 45 minutes to 1 hour at 350\u00b0.