Green Bean And Corn Casserole

• 1 (12 oz.) can Mexican-style corn, drained
• 1 (16 oz.) can French cut green beans, drained
• 1/2 c. diced celery
• 1/2 c. diced onion
• 1/2 c. (2 oz.) shredded sharp Cheddar cheese
• 1/2 c. commercial sour cream
• 1 (10 3/4 oz.) can cream of celery soup, undiluted
• 1/4 tsp. white pepper
• 1/4 c. margarine, melted
• 1/2 c. slivered almonds (2 oz.)
• 1 c. herb-seasoned stuffing mix (Stove Top One-Step)

1. Combine first 8 ingredients in medium bowl.
2. Stir well.
3. Spoon into lightly-greased 8-inch square baking dish.
4. Combine remaining ingredients in small bowl.
5. Toss gently.
6. Sprinkle over casserole. Bake uncovered at 350u0b0 for 45 minutes.
7. Yield:
8. 6 to 8 servings. (May be made day ahead, refrigerated, then baked as needed.)

corn, green beans, celery, onion, cheddar cheese, sour cream, cream of celery soup, white pepper, margarine, almonds, stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=685344 (may not work)