6
tablespoons butter
1 medium
(1/2 cup) onion, chopped
2
(16-ounce) packages frozen cut green beans, thawed, drained
1
tablespoon chopped fresh dill weed,
1
(10.25-ounce) can condensed cream of celery soup
1/2 cup milk
Topping
1 cup sliced
almonds
1/2 cup dried
bread crumbs
2
tablespoons butter, melted
Heat oven to 350°F. Melt 6 tablespoons butter in heavy 3-quart saucepan
over medium-high heat until sizzling; add onion. Continue cooking until onion
is softened (3 to 5 minutes). Remove from heat; stir in beans and dill weed.
Combine soup and milk in small bowl; mix well. Pour over green bean mixture; stir to coat well. Spoon mixture into 3-quart greased baking dish.
Combine all topping ingredients in small bowl; sprinkle over bean mixture. Bake for 40 to 50 minutes or until heated through.
Combine soup and milk in small bowl; mix well. Pour over green bean mixture; stir to coat well. Spoon mixture into 3-quart greased baking dish.
Combine all topping ingredients in small bowl; sprinkle over bean mixture. Bake for 40 to 50 minutes or until heated through.
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