Grandma Grace's Vegetable Casserole

This has to be one of the extended family's favorite recipes and always appears at get-togethers... whether for the holidays (any) or just plain ole cook-outs. There is never a drop left of it. If there are ever any leftovers, let me assure you that it's just as good reheated.... so plan for extras. BTW...I always double the recipe, just to make sure I have leftovers... :D

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 (15 ounce) can white shoepeg corn, drained
• 1 (15 ounce) can French style green beans, drained
• 1  cup  grated cheddar cheese
• 1⁄2 cup sour cream
• 1 (10 ounce) can  cream of celery soup
• 1⁄4 cup  chopped celery
• 1⁄4 cup  chopped onion
• 1⁄4 cup  chopped green pepper (opt-I omit this and add extra celery and onion... personal preference)

Directions

1. Saute onions, celery, and green peppers.
2. Remove from heat and stir in cheddar, sour cream, and soup.; Add drained veggies and stir to mix well.
3. Turn into Pam'ed or buttered casserole.
4. Sprinkle with extra cheddar cheese.
5. Bake at 350 for 45 minutes.