1/2 cup diced onions
2 cups sliced green beans
1/2 cup sliced mushrooms
1/2 stick butter
3 cups chicken stock
1 10-11 oz can cream of mushroom soup
1 can french fried onions
1 cup grated cheddar or colby cheese
1 t Cavenders seasoning
Saute the onions and mushrooms in the butter until tender.
Boil the green beans in chicken stock for 10-12 minutes, drain well.
Combine all the ingredients except the cheese, blend well.
Pour into a buttered casserole dish and bake in a 350 degree over for 20 minutes.
Remove from the oven and top with cheese.