| | Directions | | 1.) In a bowl, combine beans, corn, soup, sour cream, cheese and onion, pour into ungreased 2 qt baking dish. 2.) Combine butter, crumbs, and almonds, sprinkle over vegetables. 3.) Bake uncovered at 350F for 35-40 minutes or til bubbly. |
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| Ingredients | | - |  | 1 - 15 ounce can cut green beans, drained |
| - | | 1 can whole kernel corn, drained (15 ounce can) |
| - | | 1 can cream of celery soup, undiluted |
| - | | 1/2 cup sour cream |
| - | | 1/2 cup shredded cheddar cheese |
| - | | 1/2 cup chopped onion |
| - | | 1/4 cup butter or margarine, melted |
| - | | 3/4 cup saltine cracker crumbs |
| - | | 1/4 cup Sliced Almonds, Toasted |
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