Corn Pudding - cooking recipe

Ingredients

1 can Shoe Peg corn, drained
1 can French cut beans, drained
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. bell pepper, chopped
1/2 c. grated cheese
1/2 c. sour cream
1 can celery soup
salt and pepper to taste

Preparation

Mix all together
and pour into greased, 2 quart casserole. Top with
Ritz
crackers,
crumbled
and mixed with 1/2 stick margarine (melt
margarine
and
add to cracker crumbs). Bake at 350\u00b0 for 45 minutes.