2 1/2 c. bread crumbs
2 (3 oz.) cans mushrooms
1/2 c. butter (melted)
3 cans cut green beans, drained
1/4 tsp. salt
1 c. milk
1/8 tsp. pepper
3 tbsp. chopped onion
2 cans cream of mushroom soup, undiluted
1/4 c. toasted sliced almonds

Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan. Toss bread crumbs with butter, turn half the mixture into bottom of prepared pan, spreading evenly. Cover with mushrooms.

Top with beans, sprinkle with salt, pepper and onion. In medium bowl, combine soup and milk mixing well. Pour over beans. Sprinkle evenly with rest of bread cubes and almonds. Bake 30 minutes. 12 servings.