This is the best green bean casserole I've had! I'm surprised it doesn't have five stars. I love the addition of the almonds, which gives it a great texture. I'm a vegetarian, so I don't add the bacon, but when I made it for my dad and I, I crumbled 3-4 cooked pieces into just his bowl and he kept "mmm"ing and saying how "bacony" it was. I've never added the cheese on top, because I like it so much without it, and I usually just use regular canned mushrooms, not Portobello. I also just use regular pepper. My tips: I buy almonds in the bulk section at my local store and dry roast them in a pan on low-medium, stirring semi-frequently, and they taste great in the casserole, as do the sugary, salted slivered ones you buy for snacking (Sunkist?). Also, get all of the water out of your green beans and mushrooms! I grab a small handful - less than half a can - and squeeze it as hard as I can, move it around in my hand, and repeat for about a full minute, letting the juice leave through my fingers. Otherwise the casserole, like any other, can get runny. Second, the kind of almonds and cream of mushroom soup you use seems to make the most difference in the taste (more than the green beans and mushrooms). I don't normally like Campbell's soup, and I hate to use brand names in my review, but so far I've found theirs to be the best. I don't find the amount to be 10 servings. I normally double it for just my dad and I to eat and have a good amount of leftovers with.
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