Crunchy Vegetable Bake - cooking recipe

Ingredients

1 celery rib, sliced
1 medium onion, chopped
3 tablespoons vegetable oil
1 (10 3/4 ounce) can cream of celery soup, undiluted
8 ounces sour cream
1 teaspoon salt
1/4 teaspoon black pepper
2 (16 ounce) packages frozen cut green beans, thawed
2 (16 ounce) packages frozen corn, thawed
2 (8 ounce) cans sliced water chestnuts, drained
1/2 cup butter flavored cracker, coarsely crushed
1/4 cup sliced almonds
2 tablespoons unsalted butter

Preparation

Preheat oven to 350 degrees F, then grease a 13\"x9\" baking dish.
In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.
Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.
In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.
Bake, uncovered for 40 to 45 minutes or until golden brown.