String Bean Casserole

• 3 to 4 boxes frozen string beans (French-style)
• 1 can Campbell's cream of mushroom soup
• 1 can sliced water chestnuts
• 1 small (6 oz.) can B & B mushrooms, sliced in butter
• 1/4 small can or bag Blue Diamond sliced almonds
• 2/3 stick butter
• 1 c. plain bread crumbs

1. Cook string beans until almost done.
2. Drain; leave about 1/4 cup liquid in the pot.
3. Add mushroom soup; mix together.
4. Put 1/2 beans in casserole dish.
5. Add in layers:
6. water chestnuts, mushrooms and almonds.
7. Spread rest of beans on top.
8. Melt 2/3 stick butter; mix with 1 cup bread crumbs.
9. Sprinkle mixture on top.
10. Dot with 2 tablespoons of butter (optional).
11. Put in a 350u0b0 oven until soup is bubbling and bread crumbs are browned (about 15 to 20 minutes).
12. Yields 8 to 10 servings.

frozen string beans, campbells cream, water chestnuts, mushrooms, almonds, butter, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414701 (may not work)