Instructions: Drain green beans, corn and water chestnuts. Set aside. Combine sour cream, soup, onion and cheese. Mix well.

Meanwhile, melt butter and blend crumbled crackers. In a buttered casserole dish, alternate layers of vegetables, and sour cream mixture. Top with crumbs and almonds.

Bake at 350 degrees for about 40 minutes.

Serves 4.

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