• 2 cans green beans (standard size)
• 1 3/4 cup cream of portabella soup (I recommend Imagine Brand)
• 1/2 baby portabella mushrooms, sliced thinly
• 2 tablespoon corn starch
• 1/4 cup cold water
• salt and pepper to taste
• 3/4 cup canned French fried onions
• 1/2 cup canned French fried onions, reserved

Place soup into sauce pan on medium high to high heat. Thoroughly mix corn starch and cold water in separate bowl or cup. Whisk corn starch/water mixture into soup, as well as salt and pepper. Continue to whisk until soup comes to a boil (mind it carefully, as the soup tends to scald on the bottom). Once the soup has reached a very thick consistency (drips off spoon/whisk very slowly), add sliced mushrooms and remove from heat. More corn starch/water mixture may be needed in order to obtain right consistency.

Drain two cans of green beans and dump into 1.5 quart baking dish. Pour soup/mushroom mixture, along with 3/4 cup french fried onions, over the green beans and mix well.

Bake covered casserole at 350* for 25 minutes. At 25 minutes, remove foil from casserole, sprinkle remaining 1/2 cup of onions atop, and bake for another 10 minutes. Remove casserole from oven, take caution as it is hot, and ENJOY! :)

Serves: 6-9

Preparation time: 15 minutes