Corn And Green Bean Casserole

• 2 1/4 c. frozen white shoepeg corn
• 1 (16 oz.) pkg. frozen French-style green beans
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. chopped bell pepper
• 3 Tbsp. butter or margarine, melted and divided
• 1/2 c. (2 oz.) shredded sharp cheddar cheese
• 1 (10 3/4 oz.) can cream of celery soup, undiluted
• 1/2 c. commercial sour cream
• Dash of salt
• 1/8 tsp. pepper
• 1/2 c. round, buttery cracker crumbs
• 1 Tbsp. slivered almonds, optional

1. Cook frozen vegetables according to package directions; drain well. Saute onion, celery and bell pepper in 2 Tbsp. butter until tender. Combine sauteed mixture, corn, beans, cheese, soup, sour cream, salt and pepper; stir well and spoon into a greased 2 qt. casserole. Combine cracker crumbs, remaining butter, and almonds, if desired. Stir well. Sprinkle crumb mixture over casserole. Bake at 350u0b0 for 45 minutes.

corn, green beans, onion, celery, bell pepper, butter, cheddar cheese, cream of celery soup, sour cream, salt, pepper, buttery cracker crumbs, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25536 (may not work)