Green Bean And Shoepeg Casserole - cooking recipe

Ingredients

2 cans cut green beans
1 can Shoepeg corn
1 (8 oz.) can sliced water chestnuts
1 can cream of celery soup
1 c. sour cream
1/2 c. onions, finely chopped
1 sleeve Ritz crackers
1 stick melted margarine
1/2 c. slivered almonds, toasted

Preparation

Drain beans, corn and water chestnuts. Mix first 6 ingredients and pour into a well-greased 9 x 13-inch casserole dish.