Country Vegetable Casserole (Vegetarian)

1 can (14-1/2 ounces) cut green beans, drained or 2 cups frozen cut green beans, thawed

1 can (15-1/4 ounces) whole kernel corn, drained or 2 cups cooked fresh or frozen whole kernel corn

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1/2 cup sour cream

1/2 shredded cheddar cheese

1/2 cup chopped onion

1/4 cup butter, melted

3/4 cup saltine crumbs

1/4 cup sliced almonds, toasted

In a bowl, combine beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. Combine butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.