Corn-And-Bean Casserole

The Record’s “Recipe of the Week”:
Corn-And-Bean Casserole by Sandy Garoutte

Two 11 oz. cans white corn, drained
16 oz. can French-style green beans, drained
1/4 cup bell pepper, chopped
1/3 cup onion, chopped
10-3/4 oz. can cream of celery soup, undiluted
1/2 cup sour cream
1/2 cup (2 oz.) cheddar cheese, shredded
1/4 tsp. black pepper
2 T. almonds, sliced

Combine all ingredients except almonds. Spoon into a lightly greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with the almonds.