Creamy Vegetable Casserole Recipe

• 1 (17 ounce. size) can shoepeg corn
• 1 can French cut green beans
• 1/2 c. diced onion
• 1/2 c. diced green pepper
• 1 can cream of celery soup
• Ritz cheese crackers
• 1 stick butter

1. Drain the corn and green beans and pour into a casserole dish, greased.
2. Add in onion, celery and pepper.
3. Stir in the cream of celery soup and top with crushed Ritz cheese crackers and slice the stick of butter over the top.
4. Bake at 350 degrees for 45 min.

corn, green beans, onion, green pepper, cream of celery soup, cheese crackers, butter

Taken from cookeatshare.com/recipes/creamy-vegetable-casserole-60158 (may not work)