3 cans green beans
1/2 c. milk
Pepperidge Farm stuffing
1 can mushroom soup
1/2 can milk
5-6 slices Velveeta cheese

Thin soup with milk; add cheese. Cook, stirring until cheese melts. Pour over drained beans in casserole dish. Top with Pepperidge Farm stuffing. Bake at 350 degrees for about 1 hour.