1 (10 oz.) can condensed cream of cauliflower (or mushroom or broccoli) gluten free soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cut green beans (drained, canned)
1 1/3 cups potato sticks, divided

Mix soup, milk and pepper in a 1 1/2 quart baking dish. Stir in beans and 2/3 cup potato sticks. Bake at 350°F for 30 minutes or until hot. Stir. Top with remaining potato sticks. Bake 5 minutes or until potato sticks are golden.

Submitted by: Melanie Parks