1 stick butter
1/4 c. sliced almonds
1 can mushroom soup
1/2 lb. Velveeta cheese
3 cans green beans
1 heaping tbsp. flour
1 c. milk
1 tsp. Worcestershire sauce
Bread crumbs (I like Progresso Italian, but any type will do)
Butter

Melt cheese mixed with soup and milk. Remove from heat. Saute almonds in butter. Add flour and Worcestershire sauce. Pour this into pan with melted cheese. Drain beans and place in 9 x 13 inch dish. Stir in sauce. Cover with bread crumbs and dot with butter. Bake at 350 degrees for 20 minutes.

This recipe serves 10 but it can be put in 2 smaller dishes and one frozen for later.