Ingredients:

1/2 cup light cream

2 cans cream of mushroom soup

1 tablespoon oliveoil

8 ounces of fresh mushrooms, sliced

1 small onion, chopped

2 cups frozen cut green beans

1/2 cup sharp cheddar cheese, grated

Directions:

In a large saute pan heat the olive oil over medium heat and add the mushrooms and onions. Cook mushrooms and onions until tender. Add the green beans, cream of mushroom soup and the light cream to the onions and mushrooms and stir well. Cook for 10 minutes covered then remove from heat and place in a 2 quart casserole dish. Sprinkle the top with cheese and let stand 2 minutes so it can melt properly. Serve.

Serves 6