Turkey Supreme

Source: Cathleens Kitchen

2 cups Pepperidge Farm stuffing
1 pkg. frozen French-cut string beans, cooked
1/4 cup slivered blanched almonds
2 cups diced cooked turkey
1 can mushroom soup
1/2 cup milk
1/4 cup hot water
2 tbsps., melted butter

Sprinkle 2/3 cup stuffing crumbs in buttered shallow baking dish; arrange beans in layer over crumbs, Scatter almonds over crumbs; top with turkey. Blend soup with milk; pour over casserole. Top with remaining stuffing crumbs blended with hot water and melted butter. Bake at 400 degrees for 25 to 30 minutes or until brown and bubbly. One-half cup sherry or white wine may be added to soup mixture. Makes 4-6 servings.