2 (#10) cans green beans
2 tsp. salt
1/2 tsp. pepper
1 (#5) can cream of mushroom soup
1 pt. dried bread crumbs
1 c. butter
1/2 c. Parmesan cheese
1 c. slivered almonds

Place beans in greased pan. Season with salt and pepper. Fold in soup until beans are coated. Mix bread crumbs with butter and brown slightly. Stir in cheese. Sprinkle evenly over beans. Top with toasted nuts. Bake at 375 degrees, 20 to 25 minutes until hot. Serves 56.