Shoe Peg Corn Casserole

Ingredients:
- 1 (12 oz.) can Shoe Peg corn, drained
- 1/2 c. chopped onion
- 1 (10 3/4 oz.) can cream of celery soup
- 1/2 c. sour cream
- 1/2 c. slivered almonds
- 1/2 c. grated cheese
- 1 roll Ritz crackers
- 1 stick oleo, melted

Directions:
- Combine corn, onion, cheese, soups and sour cream.
- Place in a greased 8 1/4 x 4 1/4-inch or 9 x 5-inch casserole dish.
- Mix together crackers, almonds and melted margarine.
- Spread topping over vegetable mix.
- Bake at 350° for 35 minutes.
- May be made ahead and refrigerated.