This is not the one that we all used to love with the canned soup and the fried onion things on top, but it is a nice substitute.

2 TBS light tasting olive oil
1 large spanish onion, chopped
1 1/4 cups Imagine Portobello Mushroom Soup
1 lb. fresh green beans, lightly steamed
1/2 cup sliced almonds, optional

Sauté onion in oil until it is golden brown in color.

Add the mushroom soup and cook until thickened.

Add the green beans and pour into a 2 quart oiled casserole dish.

Bake for 1 hour at 350 degrees.

If using almonds, add them to the top of the casserole during the last 10 minutes.

Note: If you cannot locate the mushroom soup, here is a substitution. You can make a roux with 2 TBS oil and 2 TBS whole wheat, whole spelt or brown rice flour and slowly add 1 1/4 cups soy milk. Cook it down until it is thick and creamy. Add 1/2 cup finely chopped cooked mushrooms, 1 TBS minced garlic and 1 TBS minced onion. Use salt to taste.