1 cn (15 ounces) cut green beans, drained or 2 c Frozen cut green beans, thawed
1 cn (15 ounces) whole kernel corn, drained or 2 c Cooked fresh or frozen whole kernel corn
1 cn (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 c Sour cream
1/2 c Shredded cheddar cheese
1/2 c Chopped onion
1/4 c Butter ormargarine, melted
3/4 c Saltine crumbs
1/4 c Sliced almonds, toasted

In a bowl, combine beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. Combine butter, crumbs and almonds, sprinkle over vegetables. Bake uncovered at 350 for 35-40 minutes or until bubbly. Yeald: 6-8 sevings