2 c. Pepperidge Stuffing
1 pkg. thawed French green beans
1/4 c. slivered almonds
2 c. cooked turkey or chicken cut into large pieces
1 can cream of mushroom soup
1/2 c. milk
1 can sliced mushrooms
2 tbsp. melted butter
1/4 c. water

Preheat oven to 375 degrees. Put 1 cup stuffing, 2 tablespoon butter and 1/4 cup water together in bowl. Set aside for topping.

In 9 x 13 inch pan, layer stuffing, green beans, sprinkle of almonds, then turkey. Pour soup, mixed with milk and mushrooms over turkey.

Top all with reserved bowl of topping. Bake 1 hour.