| | Directions | | Mix drained beans and corn; add soup, celery, onion, sour cream, cheese, salt and pepper. Pour into 9 x 13 x 2 pan. Melt butter; mix in almonds and crushed crackers. Spread on top of vegetable mixture. Bake at 350 about 30 minutes, until bubbly. Serves 8 - 10 generously. |
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| Ingredients | | - |  | 1 can French green beans |
| - | | 1 can white corn |
| - | | 1 can cream of celery soup |
| - | | 1/2 cup celery, chopped |
| - | | 1/2 cup onion, chopped |
| - | | 8 ounces Sour Cream |
| - | | 1/2 cup cheddar cheese, grated |
| - | | salt and pepper to taste |
| - | | 1/2 cup butter |
| - | | 1 package slivered almonds (small package) |
| - | | 3/4 cup Ritz crackers, crushed |
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