This is my Mom’s recipe for a green bean casserole with a twist. Try this if you want a new spin on the classic version!

(makes 6 servings)

Ingredients

Non-stick cooking spray

1 – 10.5oz can cream of mushroom soup, low sodium if possible

Freshly ground black pepper, to taste

¼ cup whole milk

2 – 14.5oz cans French style green beans, low sodium if possible, drained

2/3 cup sliced almonds

1 cup (about 2oz) grated Swiss cheese

Sour cream and onion potato chips, crushed coarse or fine to make about 2/3 cup

Instructions

Preheat oven to 350 degrees F (180 C).

Coat a 1½ quart casserole dish with non-stick cooking spray.

Spoon cream of mushroom soup into a large bowl.

Season to taste with freshly ground black pepper.

Pour in whole milk and stir to combine.

Stir in two cans of drained green beans and sliced almonds. 

Stir in grated Swiss cheese and mix until combined.

Pour into prepared 1½ quart casserole dish and smooth with the back of a spoon.

Bake in the center of your preheated oven for 30 minutes.

Remove and top with crushed potato chips.  Return to oven and bake for 5 more minutes, or until topping goes nice and brown.

Let rest for 5-15 minutes and serve.