2 lb. fresh green beans
1 med. (about 1/2 c.) onion, chopped
1/2 lb. fresh mushrooms, sliced
2 tbsp. butter
8 oz. commercial sour cream
1 tbsp. flour
Salt & pepper to taste
Toasted slivered almonds, optional
Paprika, optional

Cook green beans in as small an amount of water as possible without burning them until crispy tender. Drain well. In a skillet saute chopped onions in butter until clear but not brown.

Add sliced fresh mushrooms, cook until just tender. Add sour cream, thicken slightly with flour, salt and pepper to taste. Add to green beans. Place in casserole, sprinkle with toasted slivered almonds.

This may be made the day before and refrigerated. If refrigerated, place casserole in a preheated 350 degree oven until heated through, about 25 minutes.

This also may be served as soon as the sauce is cooked and mixed with the hot beans without being baked. If using the almonds, at this point they may be stirred in the hot bean and sour cream mixture. A sprinkle of paprika on the top adds color.