Vegetable Casserole - cooking recipe

Ingredients

1 (12 oz.) can white Shoepeg corn, drained
1 (15 oz.) can French-cut green beans, drained
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 lb. grated sharp Cheddar cheese
1/2 c. sour cream
1 can cream of celery soup
salt and pepper to taste
1/2 c. slivered almonds
1/2 stick melted butter
1 c. Ritz cracker crumbs

Preparation

Mix all ingredients except almonds, butter and crackers.
Put in 2-quart casserole.
Mix crumbs and butter and put on top.
Put almonds on top of crackers.
Bake at 350\u00b0 for 45 minutes.
Serves 8 to 10.