Mary's Corn Casserole

2 pkgs. frozen white shoepeg corn, without sauce
8 oz. sour cream
1 c. cream of celery soup
1 c. cheddar cheese, shredded
1 medium onion, chopped
1 stick of margarine, melted
1 roll of Ritz crackers,  crushed
1/2 c. slivered almonds

Spray 9x13 casserole dish. Pour corn on the bottom. Combine soup, sour cream, cheese, and onion. Spread on top of corn. Combine crackers with melted margarine and almonds. Spread on top of sour cream mixture. Bake at 350 until edges bubble.