Ingredients
1 can (14-1/2 ounces) French-style green beans, drained1 can (7 ounces) white or shoepeg corn, drained1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/2 cup sliced celery1/2 cup chopped onion1/2 cup sour cream1/2 cup shredded cheddar cheese1 jar (2 ounces) diced pimientos, drained1/2 teaspoon salt1/2 teaspoon pepper1/2 cup crushed butter-flavored crackers (about 13 crackers)2 tablespoons butter, melted
Preparation
In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.
