Turkey Countdown, Day 3

The Ryon green bean casserole is a tad different from what one finds at most Thanksgiving tables- green beans with those cruchy onions on top. We don't do the onions- we do almonds. It looks a little something like this:



This side dish is Ashley's favorite. Last year, she and I were invited to a pre-Thanksgiving Thanksgiving dinner at a friend's house. There was, of course, the traditional green bean casserole with the french fried onions: and then there was the Ryon dish. Veeeeeeeeeeeery interesting that OUR casserole was the first to go. (It's way better.)

This isn't the exact recipe, but it goes a lil somethin' like this:

INGREDIENTS:

* 2 pkgs fresh or frozen green beans, thawed, (10 ounce each)
* 3/4 cup milk
* 1 cup shredded cheddar cheese
* 1 can (10 3/4 ounces) condensed cream of mushroom soup, or cream of celery
* salt and pepper, to taste
* 3/4 cup slivered almonds

PREPARATION:
In a greased 1 1/2-quart casserole, combine all ingredients. Bake at 350 degrees for about 30 minutes.