Green Bean Casserole

2 tubes Ritz crackers

1 1/2 sticks margarine, divided

1 16 oz. can french-cut green beans, drained

1 14 oz. can shoepeg corn, drained

1 8 oz. can sliced water chestnuts, drained

8 oz. sour cream (reduced fat, if desired)

1 can cream of celery soup (reduced fat, if desired)
 

Preheat oven to 350 degrees.  Crumble 1 tube of crackers; place crumbs in lightly greased casserole dish.  Melt 1 stick of margarine.  In a bowl, combine melted margarine, beans, corn, water chestnuts, sour cream, and soup.  Pour mixture over cracker crumbs.  Crumble remaining tube of crackers and sprinkle crumbs over top of casserole.  Dot with remaining 1/2 stick of margarine.  Bake at 350 degrees for 30 minutes.  Makes 8-10 servings.