In a large saucepan, bring 3 quarts water to a boil; add 1 tablespoon Kosher salt.

If fresh green beans are not available, frozen may be used. Add beans and celery to boiling water and cook just until tender but not soft. Using a slotted spoon, transfer cooked vegetables to a bowl filled with ice and water. Green beans should still be a bright green color when cooled.

Butter a casserole baking dish and transfer vegetables to dish. Combine 1/2 cup of the vegetable cooking water, 1/2 teaspoon soy sauce and the mushroom soup. Pour over vegetables.

Heat almonds, garlic and shallot with butter in the microwave until butter melts. Sprinkle buttered almonds over the top of the casserole, along with any remaining butter.

Bake at 350F for 20-25 minutes or until top is bubbly and lightly browned.

Variation: Top with caramelized onions before baking, if desired.

Submitted by: CM