1 can of white corn, drained
1 can of french -cut green beans
1 can of cream of celery soup
1 cup of shredded sharp cheddar cheese
1 cup of chopped celery
1 cup of chopped green pepper
1 cup of chopped onion
1 – 8 ounce container of sour cream
Mix the above ingredients and place into a 9 X 13” baking dish.
For the topp ing:
2/3 box of cheese crackers
1 package of slivered almonds
1 stick of melted butter or margarine
Crumble the crackers and m ix with the melted butter or margarine and the almonds. Sprinkle
the topping mixture on top of the vegetables and bake at 325 d egrees for approximately 30 to
45 minutes or until the casserole is bubbling and hot throughout.
