2 (16 oz.) cans French cut green beans
2 (10 3/4 oz.) cans cream of mushroom soup, undiluted
1 c. diced celery
1 c. diced green pepper
1 c. diced onions
5-6 ripe olives, sliced
3/4 c. crushed potato chips
1/4 c. slivered almonds
Pimentos, stuffed olives, sliced

Layer half of beans, soup, celery, green pepper and onions in a buttered 2 quart casserole; repeat layers. Top with a layer of ripe olives, potato chips, almonds and stuffed olives. Bake at 325 degrees for 35-40 minutes. Yield about 8 servings.