6 strips bacon
1 sm. onion, chopped
1 tbsp. cornstarch
1/2 tsp. dry mustard
1/4 tsp. salt
1/2 c. cooking liquid from beans
3 c. cooked green beans, drained (cook in salt water only)
2 tbsp. brown sugar
1 1/2 tbsp. vinegar
3 tbsp. blanched almonds

Fry bacon in skillet until crisp. Remove and crumble. Drain off all but 2 tablespoons drippings, add onion and brown lightly. Stir in cornstarch, mustard and salt. Stir reserved liquid from beans into skillet. Cook, stirring until mixture boils. Blend in beans, brown sugar and vinegar. Put into small casserole and sprinkle with crumbled bacon and almonds. Bake 20 to 30 minutes at 350 degrees. Serves 8.