5 (15 oz. ea.) cans green beans, drained
5 (10 oz. ea.) cans cream of celery soup
1/2 cup (1 stick) butter, melted
1 medium package sliced almonds
1 cup minced onions
2 (6 oz. ea.) cans crispy fried onions (French's)

Mix first five ingredients in large casserole dish/pan and mix well. Cover with foil, refrigerate overnight to let all flavors blend.

Next morning place covered dish in oven and bake at 325°F for one hour. Remove foil.

Sprinkle both cans of onion rings over top of casserole. Increase temperature to 375°F and bake 15 more minutes.

Remove from oven, let set 2 to 5 minutes and serve.

Submitted by: Mary Davidson Martin