5 cups (1.2 L) hot tender-cooked cut green beans (1?/2.5 cm pieces)
1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
¼ cup (60 mL) softened cream cheese
1 tbsp (15 mL) soy sauce
⅛ tsp (0.5 mL) ground black pepper
¾ cup (175 mL) dry hickory-smoked potato sticks
½ cup (125 mL) sliced almonds
Instructions
Place green beans into shallow 1½ qt (1.5 L) baking dish. In small bowl, combine well: soup, cream cheese, soy sauce and black pepper. Stir gently into beans.
Sprinkle with mixture of potato sticks and almonds.
Bake at 350°F (160°C) for 30 minutes or until heated through. Let stand for 5 minutes.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/11/creamy-green-bean-casserole/