Vegetable Casserole Delight

This is by far my favorite vegetable casserole. You can make a whole meal out of this one! I usually serve with Baked Ham and Congealed Salad.

1 can white shoe peg corn, drained
1 can French style beans, drained
1 can celery soup
½ cup shredded sharp cheese
½ cup chopped celery
½ cup chopped onion
½ cup chopped bell pepper
½ cup sour cream

Cook raw vegetables in a small amount of water until tender. Combine with the above.

Topping:
½ box cheese crackers, crushed
½ stick melted margarine
½ slivered almonds

Don’t mix. Put on top. Melt 1tablespoon of butter and put over almonds. Cook until bubbly, about 20 minutes at 350 degrees.