Makes 8 servings.
1 (11 ounce) can white corn, drained
1 (15 ounce) can green beans, drained
1/2 cup chopped celery
1/2 cup chopped onion
1 (2 ounce) jar chopped pimento peppers
1/2 cup sour cream
1/2 cup shredded Colby cheese
1 (10.75 ounce) can condensed cream of celery soup
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter
1/2 cup slivered almonds
1 cup crushed buttery round crackers
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, mix white corn, green beans, celery,
onion, pimento peppers, sour cream, Colby cheese, cream of celery soup, salt, and pepper. Transfer to a 1 1/2 quart casserole dish.
3 Melt butter in a small saucepan over medium heat, and
stir in slivered almonds and crushed crackers. Sprinkle
over the casserole.
4 Bake for 45 minutes in the preheated oven, or until
bubbly and lightly browned.