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INGREDIENTS

3 10-oz can green beans
1 50-oz can cream of mushroom soup
1/2 c minced onion
1/4 c sherry
slivered almonds

DIRECTIONS

Drain green beans. Heat cream of mushroom soup in large saucepan. Add beans and onion; simmer until well heated. Add sherry; serve topped with slivered almonds. Five 10-oz cans mushroom soup may be used instead of 1 large can soup. Yield: 24 servings.