Instructions
2 cans French-style green beans, drained
1 can corn, drained
1 can sliced water chestnuts, drained
1 8-ounce carton sour cream
1 can cream of celery soup
1 medium onion, chopped
2 cups shredded Cheddar cheese
1 sleeve Ritz crackers, crushed
1 stick butter, melted
Combine green beans, corn and water chestnuts. Layer in the bottom of a 9 x 13-inch baking dish. In a separate bowl, combine sour cream, soup and onions. Layer on top of the vegetables. Sprinkle the cheese over this layer. Mix crushed cracker and melted butter and spread over top of casserole. Bake at 350 degrees for 40 minutes.
