2 pkgs. frozen French-cut green beans
2 (10 3/4 oz.) cans cream of mushroom soup
2 cans milk (instead of water) as per direction on can
1 (2 1/2 oz.) pkg. slivered almonds
1 tbsp. butter

To make this dish a complete meal, just add skinless chicken and bake 1 1/2 hours or until chicken is done.

Boil the green beans until thawed. Blend together the cans of soup and the milk; heat until just boiling. Drain green beans and add to soup. Stir then put in 2 quart casserole.

Bake at 350 degrees for 1 hour or until soup starts to thicken. Add 1/2 the bag of almonds and stir. Take the remaining half and saute them in the butter until lightly brown. Sprinkle on top of beans and serve. This recipe can also be done with any vegetable.