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

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