Green Bean & Corn Casserole

This casserole is one of my favorite things to eat at Thanksgiving and Christmas. My Aunt Trina is usually the one to make it at my family gatherings, but I've taken the role in making it when gathering with my in-laws. I recently made it at a gathering with my girlfriends, and several people wanted the recipe to take home. I love the different textures in each bite. The water chessnuts, corn, and almonds add a good crunch, and the sour cream and cream of celery soup adds a nice creamy texture.
This recipe can easily be doubled.


Ingredients:
1 can cream of celery soup
1 can shoepeg corn, drained
1 can french cut green beans, drained
1/2 can water chessnuts
1/2 pound sharp cheddar cheese, grated
1/2 cup sour cream
Salt and pepper, to taste
1/2 cup slivered almonds
1/2 stick buttter, melted
1/2 cup (1 package) Ritz crackers, crushed

Directions:
Preheat oven to 350-degrees.
Mix together all ingredients except the last 3.
Put in a casserole dish. Top with crackers. Drizzle butter over casserole, and cover with almonds.
Bake 45 minutes or until bubbly.

Source: My Aunt Trina