6 slices bacon, fried crisp
1 lg. pkg. frozen green beans
1 lg. potato, peeled and cubed
1 med. onion, chopped
1 c. fresh mushrooms, sliced
1 env. sour cream and chives
Mix by French's
1 can cream of mushroom soup
1/2 c. water
Salt and pepper to taste
Corn flakes, 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 two quart buttered casserole. Add sour cream packet, mushroom soup, almonds, crumbled bacon and water. Season to taste. Stir and top with corn flakes which have been mixed with butter. Bake, uncovered at 350 degrees for 30 to 45 minutes.