Posted by: Elaine Sun, 28 Mar 2004, at 8:16 a.m.
2 cups Pepperidge Farm stuffing
1 pkg. frozen French-cut string beans, cooked
1/4 cup slivered blanched almonds
2 cups diced cooked turkey
1 can mushroom soup
1/2 cup milk
1/4 cup hot water
2 Tbs., melted butter
Sprinkle 2/3 cup stuffing crumbs in buttered shallow baking dish; arrange beans
in layer over crumbs, Scatter almonds over crumbs; top with turkey. Blend soup
with milk; pour over casserole. Top with remaining stuffing crumbs blended with
hot water and melted butter. Bake at 400 degrees for 25 to 30 minutes or until
brown and bubbly. One-half cup sherry or white wine may be added to soup
mixture. Makes 4-6 servings.