Vegetable Casserole
1 can shoepeg corn, drained (this is a sweet white corn but any kernel corn will work)
1 can French cut green beans, drained
1 can water chestnuts, drained and chopped fine
½ c. onion, chopped fine
1 can cream of celery soup
8 oz. sour cream
1 tube Ritz crackers, crushed
2 c. sharp Cheddar cheese, shredded
1 stick butter, melted
1. Layer corn, green beans, water chestnuts and onion in a casserole dish.
2. Combine soup and sour cream. Spread over top of layered ingredients.
3. Cover everything with the cheese.
4. Mix melted butter and crushed crackers together, and spread as final layer on casserole.
5. Bake at 350 degrees for 45-60 minutes.