2 cans green beans, drained
1/2 c. butter
4 tbsp. flour
1 c. rich chicken stock
1 c. light cream
Salt
Grated nutmeg
1/2 c. slivered almonds
1/2 c. Parmesan cheese
1/2 c. cracker crumbs

Place beans in buttered casserole. Simmer 1/4 cup butter with flour for 2 to 3 minutes; stir in chicken stock and cream. Cook until thickened, stirring constantly. Season; pour over beans. Sprinkle with almonds, blended cheese, crumbs and remaining butter. Place in oven until brown. Serves 6.