Instructions: Preheat oven to 350 degrees. Pour can of green beans into a 9x13-inch casserole and spread evenly across the bottom. Sprinkle the corn across the green beans and then layer the water chestnuts on top. Mix the soup and sour cream together and then smooth it over the vegetables. Sprinkle evenly with onions and then cheese. Combine the melted butter and cracker crumbs until all are moistened and then crumble over the top. Bake in a 350 degrees oven for 45 minutes or until bubbly and golden.

Makes approximately 12 to 18 servings.

Robin Says:
This recipe was given to me by my grandmother before she died. She put together a new cookbook for me and she handwrote her favorite recipe for each category in the book then gave it to me for Christmas shortly after I got married. Ive made this recipe every Christmas since then and taken it to every potluck dinner at church. For family reunions we have made it with and without the water chestnuts, to accommodate everyone in the family.

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