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2 c. French-Style green beans
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1/2 c. celery, thinly sliced
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1 shallot, finely chopped
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2 cloves garlic, thinly sliced
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1 10 ounce can Campbell's Cream of Mushroom Soup
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1/2 c. water (from cooking the vegetables)
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1/2 tsp. soy sauce
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1 Tbsp. Kosher salt (for the boiling water)
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1/8 tsp. freshly grnd pepper
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2 tsp. Worcestershire sauce
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1 Tbsp. butter, melted
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1/4 c. slivered almonds
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