5 cups hot tender-cooked cut green beans (1-inch pieces)
1 (10 ounce) can Campbell's Cream of Mushroom Soup
14 cup softened cream cheese
1 tablespoon soy sauce
18 tablespoon ground black pepper
34 cup dry hickory-smoked potato sticks
12 cup sliced almonds
Place green beans into shallow 1 1/2 quart baking dish. In small bowl, combine well: soup, cream cheese, soy sauce and black pepper. Stir gently into beans. Sprinkle with mixture of potato sticks and almonds. Bake at 350F for 30 minutes or until heated through. Let stand for 5 minutes.