2 c. (or more) cooked turkey, cut up
1 can French style green beans
1/2 c. slivered almonds
1 can cream of mushroom soup
1/2 c. milk
2 c. Pepperidge Farm stuffing
2 tbsp. butter, melted in 1/4 cup hot water

Butter a 9x13 inch baking dish. Pat 2/3 cup dry stuffing on bottom. Arrange beans, then almonds and then the turkey in layers. Blend the soup and milk and pour over layers. Mix remaining stuffing with butter and water mixture and sprinkle this over the top. Bake at 400 degrees for 30 minutes or until bubbling and brown.