Ingredients
1 can (14-1/2 ounces) French-style green beans, drained2 cans (7 ounces each) white or shoepeg corn1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 jar (4-1/2 ounces) sliced mushrooms, drained1/2 cup slivered almonds1/2 cup shredded cheddar cheese1/2 cup sour cream3/4 cup French-fried onions
Preparation
In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 3-4 hours or until vegetables are tender, stirring occasionally. Sprinkle with onions during the last 15 minutes of cooking.
