Shoe Peg Casserole

From the kitchen of Wanda Cupp Thornburg, Moberly MO.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 casserole

Ingredients

• CASSEROLE

• 1 (10 ounce) can shoe peg corn
• 1 (15 ounce) can French style green beans, drained
• 1⁄2 cup onion, chopped fine
• 1⁄2 cup sharp cheddar cheese, grated
• 1 (10 1/2ounce) can  cream of celery soup
• 1⁄2 cup sour cream
• 1⁄4 cup celery, chopped fine
• 1⁄4 cup green bell pepper, seeded and chopped fine

• TOPPING

• 1  roll  Ritz cracker, crushed
• 1⁄2 cup  almonds, slivered
• 1⁄2 cup margarine, melted

Directions

1. Mix all casserole ingredients together; place in a greased 2 quart casserole dish.
2. Mix topping ingredients together; sprinkle on top of casserole.
3. Bake at 350 degrees for 35 minutes.