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1 (12-ounce) can Mexican-style corn, drained
1 (16-ounce) can French-style green beans, drained
1/2 cup diced celery
1/2 cup diced onion
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup sour cream
1 can cream of celery soup
1/4 teaspoon white pepper
1/4 cup butter or margarine, melted
1/2 cup slivered almonds
1 cup herb-seasoned stuffing mix

Combine first 8 ingredients in a medium bowl; stir well. Spoon
mixture into a lightly greased 8-inch square baking dish. Combine
butter, almonds, and stuffing mix in a bowl; toss gently. Sprinkle
over casserole. Bake, uncovered, at 350 degrees for 45 minutes.

Yield: 6 servings.

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