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 ounce) can white corn, drained

1 (14.5 ounce) can French cut green beans, drained

1 (10.75 ounce) can condensed cream of celery soup

1 (8 ounce) container sour cream

1/4 (16 ounce) package buttery round crackers, crushed

1/2 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
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 preheated oven for 45 minutes