1 can French-style green beans
1 can corn
1 can sliced water chestnuts
1 can cream of celery soup
1/2 c. sour cream
1/2 c. grated Cheddar cheese
1/2 c. minced onion
1/2 row Ritz crackers
1/2 stick margarine

Drain canned vegetables. Layer in casserole. Mix soup, sour cream, cheese and onion. Pour over layered vegetables. Top with crushed Ritz crackers and melted margarine. Bake at 325° for 30 minutes.