Shoepeg Corn Casserole

 1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

1/2 cup shredded mild Cheddar cheese

1 (11 oz) can white corn, drained

1 (14 oz) can French cut green beans, drained

1 (10 0z) can cream of celery soup

1 (8 oz) container sour cream

1/4 (16 oz) package buttery round cracker, crushed

1/2 cup butter, melted 

1.  Preheat oven to 350 degrees.

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

3.  Combine crushed crackers with melted butter and sprinkle on top of vegetables.

4.  Bake in oven for 45 minutes.