French Bean and Shoe Peg Corn Casserole

By Kathy Johnson

Ingredients

• 2 cans French style green beans
• 2 cans shoe peg style corn
• pinch of salt
• 1 stick margarine; melted
• 3/4 cup onion; finely chopped
• 3/4 cup cheddar cheese; grated
• 2 cans cream of celery soup
• 1 16 oz sour cream
• 1 stack ritz crackers; crushed
• 1/2 cup slivered almonds

Preparation

Step 1

Drain vegetables. Mix green beans, corn, salt, onion, cheese, soup, and sour cream. Pour into a greased 13x9 casserole dish. Pour crackers over top. Sprinkle almonds over crackers. Pour melted margarine on top. Bake in a 350 degree preheated oven for 35 to 45 minutes. Can be made ahead, except crackers, almonds, and margarine; covered and placed in refrigerator over night.