Green Beans Amandine
|Canned french cut green beans||40 Ounce, drained (2 No 2 Cans)|
|Finely chopped celery||1 Cup (16 tbs)|
|Finely chopped onions||1 Cup (16 tbs)|
|Finely chopped bell pepper||1⁄2 Cup (8 tbs)|
|Ripe olives||1⁄4 Cup (4 tbs), sliced|
|Canned sliced mushrooms||3 Ounce (1 Can)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Red pepper||To Taste|
|Cream of mushroom soup||2 Can (20 oz)|
|Crushed potato chips||3⁄4 Cup (12 tbs)|
|Stuffed green olives||10|
|Boiled eggs||2 , sliced|
Cover bottom of ungreased casserole with 1 can of beans, 1/2 cup of celery, 1/2 cup of onions, 1/4 cup of bell pepper, sliced ripe olives, mushrooms and slivered almonds.
Season with black and red pepper.
Cover with 1 can cream of mushroom soup.
Top with crushed potato chips and slivered almonds.
Garnish with sliced stuffed olives and sliced boiled eggs.
Bake in moderate (350 degree) oven for 30 to 45 minutes.
Serves 8 to 10.
Attractive buffet dish.