Hearty Green Bean Casserole
with Shoestring Potatoes

• 1 can (10 oz.) condensed cream of mushroom soup (low sodium recommended)
• ½ cup milk
• ⅛ teaspoon pepper
• 4 cups cooked green beans (or use two 14.5 oz. cans, drained; or two 10 oz. packages frozen, thawed)
• 1 1/3 cups (about 2 oz.) Pik-Nik Original Shoestring Potatoes, divided

 

Preheat oven to 350° F.

Mix the soup, milk, and pepper. Stir in the green beans and 2/3 cup of the shoestring potatoes. Bake in a 1½-quart casserole for 30 minutes. Top with the remaining 2/3 cup shoestring potatoes and bake about 5 more minutes, until shoestring potatoes are heated through and golden.

Serves 6.