CRUNCHY VEGETABLE BAKE FOR A CROWD Recipe

In a large skillet, saut celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt, and pepper. Stir in the beans, corn, and water chestnuts. Transfer to four greased 9 x 13 baking dishes.

In a bowl, combine cracker crumbs, almonds, and butter. Divide into fourths and sprinkle over bean mixture. Bake, uncovered, at 350 degrees for 40 - 45 minutes or until the top is golden brown.