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, Cheddar, 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.