This is Elwanda’s recipe for corn casserole:

• 1 can shoepeg corn, drained (Green Giant has shoepeg corn)
  
• 1 can French style green beans, drained
• 1 cup grated cheddar cheese (I’d use reduced fat)
  
• 1 onion, chopped
• 1 can 98% fat free cream of celery soup
• 1 8-oz. carton light sour cream
• 1/2 stick butter, melted
• 1 row Ritz crackers, crushed
• 1/2 cup sliced almonds

LAYER corn and green beans in buttered casserole dish.

COMBINE cheese, onion, soup, & sour cream and spread over veggies.

COMBINE butter, crackers, & almonds and spread over top.

BAKE uncovered at 350 degrees for 30 minutes.