Mimi's Vegetable Casserole

A must-have at our family's Thanksgiving. This is the best - I can eat it hot or cold as a leftover. Great way to get veggies into folks who don't like them.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 (15 ounce) can French style green beans
• 1 (15 ounce) can shoe peg corn
• 1 (2 ounce) jar pimientos
• 1  can  cream of celery soup
• 2  cups  shredded sharp cheddar cheese
• 1  small onion, chopped
• 1⁄2 cup sour cream

• Topping

• 1  package  Ritz cracker, crushed
• 2  ounces  slivered almonds
• 4  tablespoons butter, melted

Directions

1. Drain vegetables.
2. mix with soup, cheese, sour cream and onion.
3. Pour into casserole dish.
4. Combine topping ingredients and stir until butter is absorbed by crackers.
5. Sprinkle over vegetable mixture.
6. Bake at 350 until browned and bubbly (about an hour).