Shoepeg Corn Casserole                            Serves 10

 ½ cup diced onion

½ cup diced celery

¼ cup diced green pepper

½ cup shredded mild cheddar cheese

1 11oz can white corn, drained

1 14.5oz can French cut green beans, drained

1 10.75oz can cream of celery soup

1 8oz container of sour cream

¼ of a 16oz package of Ritz crackers, crushed

½ cup butter, melted

 Preheat the oven to 350°.

 In a large bowl, combine the onion, celery, green pepper, cheese, corn, green beans, soup and sour cream.  Spoon into a 2 quart casserole dish.

 In a small bowl combine the crushed crackers and the melted butter and sprinkle on top of the vegetables. 

 Bake for 45 minutes.