1 can cream of mushroom soup 1 can sliced mushrooms, drained 1/4 cup slivered almonds, toasted 6 cups frozen frenched green beans, cooked
Mix beans, soup and mushrooms together gently. Add about 3/4 of the almonds saving the rest to sprinkle on top. Put bean mixture into casserole. Sprinkle with remaining almonds. Bake uncovered in 350º oven for 20-30 minutes until bubbly hot.
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