6 slices bacon, fried crisp
1 lg. pkg. frozen green beans
1 lg. potato, peeled & cubed
1 med. onion, chopped
1 c. fresh mushrooms, sliced
1 env. sour cream & chives mix by French's
1 can cream of mushroom soup
1/2 c. water
Salt & pepper, to taste
Cornflakes, crushed
Butter, melted
1/2 c. slivered almonds

Fry bacon in pot, remove and set aside. Saute green beans, potatoes and onions in bacon fat until tender. Add mushrooms, saute a few minutes more and remove from heat.

Pour into a 2 quart buttered casserole. Add sour cream packet, mushroom soup, almonds, crumbled bacon and water. Season to taste. Stir and top with cornflakes which have been mixed with butter. Bake, uncovered at 350 degrees for 30 to 45 minutes.