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  • 1 1/2 large packages [not boxes] frozen french string beans
  • 8 oz sliced mushrooms
  • 1/2 can Cream of Mushroom soup
  • 1/4 cup cream
  • 1/2 cup buttery almonds*

Buttery Almonds

  • 2 cups almond slices
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • brown sugar
  • kosher salt


  • Microwave beans 2-3 minutes until barely done.
  • Drain and place in greased 9 x 13 casserole.
  • Saute mushrooms over medium high until browned and liquid has been released. Combine with green beans.
  • Stir in soup, cream, and half of almonds. Bake at 350 30 minutes, or until hot and bubbly, adding remaining almonds during the last 5 min. Serves 8

Buttery Almonds

  • Saute almond slices in a large skillet in 1-2 T BUTTER and a dash of Olive oil to keep butter from burning. Sprinkle the nuts liberally with brown sugar and Kosher salt. The butter will melt and caramelize on the nuts. Stir often and watch carefully so the nuts don’t burn. When they have begun to brown turn out onto wax paper or foil to cool. Store in a jar in your pantry or freezer. Makes 2 cups.


a little lighter than traditional green bean casserole