Grandma Peterson's Shoepeg Corn Casserole

1 can shoepeg corn

1 can french-cut green beans

1 can cream of mushroom soup

1/2 cup sour cream

1/2 cup shredded sharp cheddar cheese

1/4 cup finely diced celery

1/4 cup finely diced onion

salt and pepper to taste

1 sleeve Ritz crackers

1 stick of butter

1/2 cup slivered blanched almonds

Preheat oven to 350 degrees.

In a medium casserole dish, combine soup, sour cream, cheese, celery, onion, salt and pepper. Add corn and green beans. Mix thoroughly.

For the topping, crush the Ritz crackers in a Ziploc bag and add almonds. Shake the bag to mix. In a medium bowl, melt butter and pour in crushed crackers and almonds. Stir until butter is evenly mixed. Spread over top of casserole.

Bake at 350 degrees for 30 to 35 minutes, or until the top is nicely browned and the casserole is bubbly around the edges.