2 lb. green beans
1 can cream of mushroom soup
1/2 c. diced Velveeta cheese
1/3 c. onion
1 c. celery
8 bacon slices
1/4 c. milk
1/2 can water chestnuts
1/3 c. almonds
1/2 c. mushrooms

Fry the bacon, reserve 1 tablespoon drippings. Cook onion and celery for a few minutes. Combine Velveeta cheese, mushroom soup, mushrooms, milk, chestnuts, almonds, crumbled bacon, celery and onions, and beans. Bake in a buttered casserole at 350 degrees for 45 minutes.