Ingredients
1-1/4 pounds fresh green beans, cut into 2-inch pieces1-1/4 pounds fresh wax beans, cut into 2-inch pieces3 medium carrots, cut into 2-inch julienned strips1/2 small onion, chopped1 teaspoon butter1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup heavy whipping cream1/2 cup chicken broth3-1/4 teaspoons dill weed, divided6 ounces cubed fully cooked ham1-1/2 cups shredded Swiss cheese, divided1/4 cup slivered almonds7 cups hot mashed potatoes (with added milk and butter)
Preparation
Place beans and carrots in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. In a small skillet, saute onion in butter for 3-4 minutes or until tender.
In a large bowl, whisk the soup, cream, broth and 3 teaspoons of dill. Add the beans, carrots and onion; gently stir to coat. Transfer to a greased shallow 3-qt. baking dish. Top with the ham, 1 cup cheese and almonds. Spread mashed potatoes over the top.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and dill. Bake 5-10 minutes longer or until heated through and the cheese is melted.
