6 c. stuffing mix
2 c. water
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. butter
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2/3 c. water
1 1/3 c. undiluted Carnation evaporated milk
3 c. cubed cooked turkey or chicken
2 c. (9 oz. pkg.) thawed frozen cut green beans
1/4 c. sliced almonds

Moisten stuffing mix with 2 cups water. Press into bottom and sides of buttered, shallow 2-quart baking dish. Bake in hot oven (400 degrees) 10 minutes.

Saute onion and celery in butter in large saucepan. Stir in flour, salt and pepper. Gradually add 2/3 cup water and evaporated milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.

Remove from heat. Stir in turkey and green beans. Spoon into stuffing crust. Sprinkle almonds over top. Bake in moderate oven (350 degrees) for 40-50 minutes or until heated thoroughly.