2 (10 oz.) pkg. frozen French-cut green beans
1 1/2 lb. sliced cooked turkey (6 servings)
2 tbsp. butter
1 sm. onion, chopped
1 c. (4 oz.) sliced fresh mushrooms
2 tbsp. corn starch
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1 (13 3/4 oz.) can chicken broth
2 tbsp. butter
1/4 c. slivered almonds
1 tbsp. parsley flakes
1/2 c. dry bread crumbs

Microwave (high) beans in packages 10 to 12 minutes or until tender. Drain. Arrange turkey slices in 12 x 8 inch microwave-safe baking dish. Top with beans; set aside. Combine 2 tablespoons butter, the onion and mushrooms in 4-cup microwave-safe measure.

Microwave (high), uncovered, 3 to 4 minutes or until onion is partially cooked, Blend in corn starch, salt, thyme and broth. Microwave (high) uncovered, 3 1/2 to 4 minutes or until mixture boils and thickens, stirring once. Stir in sherry. Pour mixture over beans. Combine 2 tablespoons butter and the almonds in 2-cup microwave-safe measure.

Microwave (high) 3 to 4 minutes or until almonds are toasted, stirring once. Stir in parsley and bread crumbs. Sprinkle over turkey mixture. Cover with paper towel.

Microwave (high) 7 to 9 minutes or until heated through, rotating dish once.