3 cans string beans, drained
Garlic salt
1 carton sour cream
1 can mushroom soup
8 oz. Velveeta cheese
24 crackers, crushed
1 bag almonds

Put beans in bottom of casserole dish. Sprinkle with garlic salt. Layer almonds over beans. Slice cheese over almonds. Mix soup and sour cream. Cover beans with soup mixture and sprinkle with cracker crumbs moistened in butter. Bake 30 minutes at 375 degrees.