Ingredients:

• 3 cups Lay’s^® Classic Potato Chips
• 2 pounds green beans, trimmed and halved
• 2 tablespoons butter
• 1/2 pound sliced mushrooms
• 2 shallots, thinly sliced
• 1/4 teaspoon each salt and pepper
• 1 can (10 ounces) mushroom soup 
• 1 cup sour cream
• 1 cup shredded Cheddar Cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard

How to make it:

1. Coarsely crush Lay’s® Classic Potato Chips; set aside.
2. 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.
3. 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.
4. Toss together green beans, mushroom mixture, can of mushroom soup, sour cream, Cheddar, Parmesan and mustard. Scrape into greased 9-inch square baking dish. Sprinkle with crushed potato chips. 
5. Bake for 25 to 30 minutes or until golden brown and bubbling. 

Tip: Substitute onion or leeks for shallots if desired.