Green Bean Casserole

• 1 (20 3/4 oz.) can cream of mushroom soup, undiluted
• 1 (3 oz.) pkg. cream cheese, softened
• 3 (9 oz.) pkg. frozen French-style green beans, thawed
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 clove garlic, minced
• 2 Tbsp. finely chopped onion
• 1/4 tsp. pepper
• 1 1/2 c. (6 oz.) shredded Cheddar cheese
• 1 (2 oz.) pkg. slivered almonds, lightly toasted

1. Combine soup and cream cheese in large saucepan.
2. Cook over medium heat, stirring constantly, until cream cheese melts. Remove from heat; stir in green beans, water chestnuts, garlic, onion, pepper and cheese.
3. Spoon mixture into a lightly greased 1 3/4-quart casserole.
4. Top with almonds.
5. Bake, uncovered, at 375u0b0 for 30 minutes.
6. Yields 8 servings.

cream of mushroom soup, cream cheese, green beans, water chestnuts, clove garlic, onion, pepper, cheddar cheese, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314291 (may not work)