Yield: eight servings.

Tips from our test kitchen:
sweet white corn can replace the shoepeg corn. Frozen 16 ounce bags of vegetables can be used instead of the canned vegetables but add 15 min. to the cooking time if used frozen vegetables.

Ingredients
one (15 ounce) can French green beans, drained
one (15 ounce) can shoepeg corn, drained
1 cup sour cream
one medium onion, chopped
one (10 3/4 ounce) can condensed cream of celery soup
8 ounces sharp cheddar cheese, grated
one sleeve Ritz crackers, crushed
half cup (one stick) margarine, melted

Cooking directions.
Preheat the oven to 350° lightly grease a 13 x 9″ baking dish. Layer the green beans and corn in the baking – mix together the sour cream, onion and soup and spend the next over the beans and corn in an even layer. Top with cheese and crushed crackers for the margarine. Overall bake for 30 min.