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Green Bean and Corn Casserole

"Ideal for potlucks. Every time I make it, I get requests for the recipe."

Ingredients :

1 (14.5 ounce) can French-reduce inexperienced beans, tired
1 (14.5 ounce) can corn, drained
1 (10.75 ounce) can cream of celery soup
1 cup shredded Cheddar cheese
1/2 cup sour cream
1/2 cup diced celery (non-compulsory)
half cup onion, chopped (optional)
1 sleeve buttery spherical crackers (consisting of Ritz®), finely beaten
1/four cup butter, melted
7 tablespoons slivered almonds (optionally available)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Preheat the oven to 350 stages F (a hundred seventy five degrees C).
Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix very well. Pour vegetable mixture right into a 8-inch rectangular baking dish and unfold evenly.
Combine crackers and melted butter in a small bowl. Mix properly, coating crackers with the butter. Pour over the vegetable combination within the baking dish and unfold evenly without stirring. Sprinkle almonds on pinnacle.
Bake inside the preheated oven until set, approximately half-hour.

Notes :

I normally leave out the celery and the almonds.

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