(by Shirley McNevich)
1 - 12oz. can shoepeg white corn (drained)
1 - 15oz. can French cut green beans (drained)
1 - 10.75oz. can Campbell's cream of celery soup
1/2 cup grated cheddar cheese
1/2 cup Breakstone's sour cream
Topping: 2 cups crushed saltine crackers OR Ritz crackers; 1 stick butter (melted)
In a large bowl add celery soup, sour cream and cheddar cheese--stir. Add drained shoepeg corn and drained green beans--stir to mix. Pour mixture into a greased 2qt. baking dish. Sprinkle the crushed crackers over the top. Drizzle the melted butter over the crushed crackers. Bake at 350 degrees for 40 minutes.
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