STRING BEAN AND MUSHROOM CASSEROLE
A variation of this dish was very popular in the 1950’s. if you have vegetarians in your congregation, use only cream of vegetable soups and be sure to let them know they can safely eat this caserole because it does not include any meat
Serves 8-10
3 cups cooked canned mushrooms
3 (10 1/2 -ounce) cans cream soup, use any combinations of cream of celery, mushroom, or chicken
6 cups canned string beans
1 cup French-fried onions or slivered almonds
Preheat the oven to 350 degrees. Cover the bottom of a 3 quart baking dish with the mushrooms. Combine the cream soups and stir in 1 cup water. Pour half the soup mixture over the mushrooms and spread to cover. Add the string beans and cover with the remaining soup mixture. Top with onion or almonds, cover the dish with aluminum foil, and bake 30 minutes or until the mixture bubbles and the vegetables are heated throughout.
