Coarsely crush Lay’s® Classic Potato Chips; set aside. In large pot of boiling salted water
Cook green beans for 3 to 5 minutes or until tender. Rinse and refresh in ice water; drain well and set aside. Melt butter in large skillet set over medium-high heat; cook mushrooms
Shallots
Salt and pepper for 5 to 8 minutes or until mushrooms start to brown. Toss together green beans
Mushroom mixture
Can of mushroom soup
Sour cream
Parmesan and mustard. Scrape into greased 9-inch square baking dish. Sprinkle with crushed potato chips. Bake for 25 to 30 minutes or until golden brown and bubbling.
Tip: Substitute onion or leeks for shallots if desired.
