Ingredients:
1 (15 ounce) cans French style green beans
1 (15 ounce) cans shoe peg corn
1 (2 ounce) jars pimientos
1 can cream of celery soup
2 cups shredded sharp cheddar cheese
1 small onions, chopped
1/2 cup sour cream
1 package Ritz crackers, crushed
2 ounces slivered almonds
4 tablespoons butter, melted
Directions:
Drain vegetables.
mix with soup, cheese, sour cream and onion.
Pour into casserole dish.
Combine topping ingredients and stir until butter is absorbed by crackers.
Sprinkle over vegetable mixture.
Bake at 350 until browned and bubbly (about an hour).
Servings: 8
Time preparation: 20 min.
Time total: 80 min.