Vomit Casserole

By Mary Evelyn Buchmann

1 can French green beans

1 can cream of celery soup

½ cup grated cheddar cheese

salt

1 stick margarine

1 can shoe peg corn

½ cup sour cream

½ cup finely chopped onion

1 roll Ritz crackers crushed

½ cup slivered almonds

Drain cans of veggies. Mix beans and corn, put in greased casserole dish. Mix soup, sour cream, cheese, onion and salt and spread over corn and beans. Mix melted margarine with crackers and almonds. Spread on top. Cooked uncovered at 350 for 45 minutes.