Crunchy Vegetable Bake

• 1 celery rib, sliced
• 1 medium onion, chopped
• 3 tablespoons vegetable oil
• 1 (10 3/4 ounce) can cream of celery soup, undiluted
• 8 ounces sour cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (16 ounce) packages frozen cut green beans, thawed
• 2 (16 ounce) packages frozen corn, thawed
• 2 (8 ounce) cans sliced water chestnuts, drained
• 1/2 cup butter flavored cracker, coarsely crushed
• 1/4 cup sliced almonds
• 2 tablespoons unsalted butter

1. Preheat oven to 350 degrees F, then grease a 13"x9" baking dish.
2. In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.
3. Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.
4. In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.
5. Bake, uncovered for 40 to 45 minutes or until golden brown.

celery, onion, vegetable oil, cream of celery soup, sour cream, salt, black pepper, green beans, frozen corn, water chestnuts, butter, almonds, unsalted butter

Taken from www.food.com/recipe/crunchy-vegetable-bake-398648 (may not work)