The next tasty entry in my vegetarian Thanksgiving recipe series features two awesome veggies - green beans and corn!

This casserole is sure to please everyone. It’s creamy and full of warm wonderful goodness and reminds me of childhood somehow.  I recommend using fresh green beans if you can!  Green beans are so good

Green Bean & Corn Casserole

1/2 cup chopped onion
1/2 chopped celery
1 cup shredded cheddar cheese
16 oz. frozen corn
16 oz. frozen green beans
1 can condensed cream of celery soup
8 ounce container sour cream
crushed Ritz crackers (about 1/4 of a 1 pound box)
1/4 cup melted butter

Cook green beans and corn in boiling water just until thawed. Combine onion, celery, cheese, corn, green beans, soup and sour cream. Spoon into a 2 quart casserole dish. Combine crushed crackers and melted better and sprinkle on top of vegetables. Bake in 350 oven for about 45 minutes.

And hey, takepart with GoVeg!