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

Combine beans, soup, celery, green pepper, and onion. Spoon into a buttered 2-quart casserole. Top with a layer of ripe olives, potato chips, almonds, and stuffed olives. Bake at 325 degrees for 35-40 minutes. Yield: 8 servings.