2 cans drained string beans
2 cans julienne carrots, drained
2 lg. onions, don't skimp
1 1/2 c. crumbs (Pepperidge Farm Herb Seasoned) mixed with 1 1/2 cubes melted butter
1 sm. pkg. sliced almonds
5 or more slices bacon, crisply fried and crumble
1 can sliced water chestnuts

Saute onions slightly. Grease a 7 x 11 inch baking dish and layer half of the beans, carrots, water chestnuts, onions, and bacon. Repeat with the second half. Top with the buttered crumbs and almonds.

Bake at 350 degrees for 30 minutes or until heated through.