3 slices bacon
1/2 onion, chopped
1/2 green pepper, chopped
3 celery stalks, chopped
1 (10 3/4 oz.) can tomato soup
1/3 c. almonds, slivered (optional)
1 (4 oz.) can mushrooms
2 (16 oz.) cans French green beans, drained

Cook bacon; remove from pan and saute onion, green pepper, and celery in bacon grease. Drain. Crumble bacon; add vegetables, tomato soup, mushrooms, almonds, and green beans.

Bake in a 2-quart casserole at 350 degrees for 1 hour.