Vegetable Casserole

1 can shoe peg corn

1 can French cut green beans

1/2 c. chopped celery

1/2 c. chopped onions

1/4 c. chopped bell pepper

1 can cream of celery soup

1/2 c. sour cream

Salt and pepper to taste

1/2 c. grated cheese

Combine all of the preceding and place in casserole dish. Top with crushed Ritz crackers, 1/2 stick margarine, and slivered almonds. Bake at 350° for 45 minutes.