Almond Green Bean Casserole

Submitted by Iva Ellis

• 2 cans whole green beans
• 1/4 tsp garlic powder
• 2 cans cream of mushroom soup concentrate
• 1/2 lb Velveeta cheese
• Butter to grease dish
• Sliced almonds
• Bread crumbs

Into saucepan, drain juice from green beans and heat to a boil. Add garlic powder to dissolve and add green beans. Stir, as juice does not cover. Turn off heat and let set until cool, 2-3 hours.

Melt together cream of mushroom soup and Velveeta. (Cream of celery works well also)

Butter casserole dish, layer drained green beans, soup/cheese sauce, and handful of almonds. Repeat. Put handful of bread crumbs over top. Put in 350 degree oven for 20 minutes.