Green Bean ‘N’ Corn Bake

• 1 can (14-1/2 ounces) French-style green beans, drained
• 1 can (7 ounces) white or shoepeg corn, drained
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 jar (2 ounces) diced pimientos, drained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup crushed butter-flavored crackers (about 13 crackers)
• 2 tablespoons butter, melted

1. In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture.
2. Bake, uncovered, at 350u0b0 for 30-35 minutes or until topping is golden brown.

green beans, white, condensed cream, celery, onion, sour cream, cheddar cheese, pimientos, salt, pepper, butter, butter

Taken from www.tasteofhome.com/recipes/green-bean-n-corn-bake/ (may not work)