Aunt Bette's Casserole

• 2 (8 1/2 ounce) cans white corn (drained well)
• 2 (8 1/2 ounce) cans French style green beans (drained well)
• 2 (10 1/2 ounce) cans cream of celery soup
• 12 cup onion (chopped)
• 2 cups cheddar cheese (shredded)
• 2 sleeves Ritz crackers (crushed)
• 1 cup slivered almonds
• 1 cup sour cream
• 1 cup unsalted butter

1. Using a 9"x14" pan, spray bottom and sides lightly with cooking spray.
2. Spread corn and beans on the bottom of the pan.
3. In a medium sauce pan melt one stick of butter and add onion, cans of soup, sour cream, and cheese.
4. Mix well while stirring frequently over medium heat until thoroughly blended.
5. Pour the hot mixture over the layered corn and beans.
6. In a small fry pan melt the last stick of butter and carefully brown the Ritz cracker crumbs.
7. Spread them over top of the casserole and sprinkle the almonds over the top.
8. Bake uncovered for 45 - 60 minutes in a 350 degree oven until bubbling nicely around the edges.
9. Place in oven on a foil covered cookie sheet to catch any dripping.

white corn, french style green beans, cream of celery soup, onion, cheddar cheese, crackers, almonds, sour cream, unsalted butter

Taken from www.food.com/recipe/aunt-bettes-casserole-405806 (may not work)